Spicy chicken
Coconut hot wings
SERVES 4
• 100ml coconut milk• 2–4 fresh bird’s eye chillies (or another fresh chilli as you prefer)• 6 garlic cloves, peeled• 2 tsp light brown sugar• 2 tsp smoked paprika• 3 tbsp olive oil• 2 limes, 1 juiced & 1 cut into wedges• 1kg chicken wings• Sea salt & freshly ground black pepper
1. In a blender, whizz the coconut milk, chilli, garlic, sugar, paprika, olive oil and lime juice to a smooth sauce, adding a generous amount of salt and black pepper to taste.
2. Pat the chicken dry with paper towel and arrange in a bowl. Season lightly with salt and coat in half the marinade, then cover and refrigerate for at least 2 hours, preferably overnight if possible.
3. When ready to cook, preheat the BBQ to a medium heat. Lay the chicken pieces on the grill over the heat in a single layer and bake for about 30 mins, or until the skin has turned crispy and the meat is cooked through.
4. While cooking, baste the chicken with the reserved marinade two or three times. Serve with lime wedges on the side.
JAMES SAYS…
Chicken wings are a BBQ standard, but for me, I often
