Enjoy the barbecue season with or without a barbecue with this delicious chicken wing recipe
Ready in 50 minutes.
1kg chicken wings
8tbsp tomato ketchup
2tbsp Worcestershire sauce
3tbsp smooth mango chutney
2tsp Dijon mustard
1tbsp sunflower oil
150ml soured cream
2 spring onions, trimmed and finely chopped
1tbsp fresh snipped chives
Preheat the oven to 200C/180C Fan/Gas 6. Place the wings on a metal rack set over a roasting tin and roast in the preheated oven for 15 minutes.
Meanwhile, make the sticky glaze by mixing together the ketchup, Worcestershire sauce, mango chutney, mustard and oil in a small bowl. Season with salt and freshly ground black pepper.
Remove the roasting tin from the oven and liberally brush the glaze all over the chicken wings.
Return the roasting tin to the oven and roast the wings for a further 15-20 minutes until the wings are golden brown and slightly charred in places.
Mix together the dip ingredients in a small bowl. Serve with the chicken wings.
Cook them outside: You can cook the wings on a hot barbecue for an authentic experience. It’s best to cook them in the oven for the first 15 minutes then glaze and just place them on the barbecue for the last 15-20 minutes of cooking time.