Ingredients

Step by step

1. Chuck all the ingredients, except the chicken wings and lime wedges , into a large bowl; mix to make a marinade.
2. Take those chicken wings for a beautiful bath in the marinade and make sure those bad boys are covered. Give ’em at least 2 hours to soak in that goodness.
3. Light a barbecue. When the coals are glowing, place the marinated chicken wings on the grill rack, on the side away from the lit coals as you want to cook them by indirect heat. Cover with the barbecue lid (with the vent open) and cook for about 20-25 minutes, brushing with any spare marinade, and turning once or twice. If you don’t have a lidded barbecue, cover the wings with a large roasting tin, but make sure you use oven gloves or tongs when moving it around. You’ll need to move the wings around more regularly with this method, and they will need longer to cook through. Ideally, test the meat with a temperature probe – the centre should reach at least 72°C.
4. Plate ’em, serve ’em, eat ’em. Enjoy!
   Tip

   To oven-cook, preheat your oven to 220°C, fan 200°C, gas 7, spread the wings out in a foil-lined roasting tin and roast for about 30 minutes until cooked through, brushing occasionally with the marinade.