chilli chicken wings

A summer favourite in this household. In my experience, marinated meat loses most of the marinade flavours during the grilling process. I prefer in instances like this to prepare a marinade to apply AFTER the wings come off the grill - it should go without saying that you should never return cooked meat to marinade it has languished in raw.

Ingredients

serves 4

1 kg of chicken wing joints
olive oil
salt, pepper

1 red chilli + 1 green chilli, seeded & finely sliced
juice and grated zest 1 lime
2 cloves garlic, crushed, finely chopped
2 tsp sesame oil
1 tbsp olive oil
1 tbsp finely chopped fresh coriander

Method

1 Mix the oils with lime juice, chilli, garlic and zest in a large bowl and set aside.

2 Preheat the oven to 220°C
Brush the joints with olive oil and season with salt and pepper. Roast for 25-30 minutes on a large roasting tray, basting once, until golden, crispy and cooked through.

3 Tip the hot wings into the bowl of chilli marinade and toss to coat. Serve with chopped coriander scattered over.