Great for lunch, a barbecue or picnic, these wings have a hint of chilli but are warmly smoky rather than a flaming firecracker. Chicken wings consisting of just the wing joint without the tip are best for this dish. You’ll need to marinate this dish for at least 2 hours before cooking. By Koko Chanel & Teddy
If bought fresh, the chicken wings can be left to marinate, covered and chilled in the fridge, up to a day ahead.
Once marinated, the chicken wings can be covered and frozen. Simply defrost in the fridge before roasting.
Marinating the chicken wings gives depth of flavour and prevents them from drying out. You could use a resealable freezer bag instead of a bowl, if you prefer.
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