Sticky Barbeque Chicken Wings

Sticky Barbeque Chicken WingsSticky Barbeque Chicken Wings 2



Chicken wings are a great budget buy and perfect for a TV dinner or speedy supper. Serve with a home-made coleslaw or rice salad for a more substantial meal.



• 1 kg 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

1. Preheat the oven to 200C, 180 fan, gas 6. Place the wings on a metal rack set over a roasting tin and roast in the preheated oven for 15 minutes.
2. 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.
3. Remove the roasting tin from the oven and liberally brush the glaze all over the chicken wings.
4. 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.
5. Mix together the dip ingredients in a small bowl. Serve with the chicken wings.

You can cook the wings on a hot barbecue for an al fresco supper. 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.