VEGETARIAN
GLUTEN FREE
DAIRY FREE
Charred chicken wings in hot ancho and honey
SERVES 6 //PREP TIME 15 MINS //COOK 20 MINS (PLUS SOAKING, PICKLING)
1 dried ancho chilli, coarsely torn (see note)
1 garlic clove, crushed
2 tsp coriander seeds, toasted
1 tsp sweet paprika
175 gm honey, plus extra honey for brushing
125 ml (½ cup) red wine vinegar
1.2 kg chicken wingettes Vegetable oil, for brushing
500 gm watermelon, peeled, cut into rough 2cm pieces
1 small red onion, thinly sliced Micro coriander, to serve
1 Place ancho chilli in a small heatproof bowl, cover with boiling water and set aside to soften (15 minutes). Drain water, reserving ¼ cup. Place chilli, reserved water, garlic, 1 tsp coriander seeds, paprika, 115gm honey and 1 tbsp vinegar in a small blender and blend until smooth; season to taste.
2 Place chicken in a large bowl. Add 2 tbsp honey marinade, season to taste and toss to coat; marinate (10 minutes).
For pickled watermelon, combine 1 tbsp sea salt flakes, remaining vinegar,
