Ingredients

• 1kg/2lb 4oz chicken wings (tips removed)
• 1 tbsp light muscovado sugar
• 1 tbsp tomato ketchup
• 2 tsp sweet smoked paprika
• 1 garlic clove
• crushed
• 1 fresh red chilli
• deseeded and finely chopped
• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix.
• Pour the marinade over the chicken and toss to coat. Cover with cling film and marinate in the fridge for at least 2 hours or overnight.
• When you are ready to cook the chicken
• preheat the oven to 220C/200C Fan/Gas 7 or heat up the barbecue. If you are using a barbecue
• allow the flames to flare up and die down until the coals are just glowing before you start to cook the chicken.
• If cooking in the oven
• transfer the chicken and marinade into a roasting tin in a single layer. Roast or barbecue for about 30 minutes
• turning once halfway through
• or until cooked through and a deep golden-brown.
• Serve hot or cold with salad and coleslaw.