Ingredients

• 4 tsp all-purpose seasoning
• 2 tsp ground ginger
• 6 tbsp cider vinegar
• 1 Scotch bonnet chilli
• very finely chopped
• 2 tsp finely grated nutmeg
• 2 tbsp olive oil
• 16 chicken wings
• lime wedges
• to serve

Directions

• Mix all the ingredients excep the chicken in a shallow dish then add the wings
• turning them to coat really well. Cover and marinate in the fridge
• ideally overnight
• or for at least an hour.
• Light the barbecue about 30 minutes before you want to eat
• so that the flames die down
• the coals have a coating of grey ash and produce a steady heat.
• Barbecue the chicken wings for about 10–15 minutes
• turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over.