Hot and sweet lime chicken wings
Hot, burnished and sticky, this is barbecue food without the barbecue. These are great in the summer when you can’t be bothered to put the barbecue on and just as good at Hallowe’en or Guy Fawkes bonfire parties. Push the chilli quota higher if you want to.
Ingrediënten
- finely grated zest of 6 limes plus the juice of 8, plus lime wedges to serve
- 4 red chillies finely sliced (don’t remove the seeds)
- 2 green chillies deseeded and finely sliced
- 8 garlic cloves crushed
- 290 g 10¼oz lime marmalade
- 100 g 3½oz dark soft brown sugar
- 4 cm 1½in root ginger, peeled and very finely chopped
- 20 chicken wings
- roughly chopped coriander to serve
- soured cream or Greek yogurt to serve
Instructies
- Mix all the ingredients except the chicken, coriander and soured cream in a bowl, pressing the marmalade with the back of a spoon to break it down.
- Put the chicken wings into this and turn them all over with your hands, making sure they get well coated.
- Cover and marinate in the fridge for a couple of hours.
- Bring to room temperature before cooking.
- When you’re ready to cook, preheat the oven to 210°C/410°F/gas mark 6½.
- Lay the chicken wings in a single layer in a couple of roasting tins (if you put them on top of each other, they will sweat rather than brown).
- Cook in the hot oven for 40 minutes, turning them over halfway through.
- If they are getting too dark in colour (because of the sugars burning), cover them with foil.
- Sprinkle with coriander and serve on a big platter with a plain green salad, or an avocado and leaf salad, and rice.
- Lime wedges – chargrilled or fresh – look great on the platter, too.
- Offer little bowls of soured cream or Greek yogurt to temper the heat.
