BBQ Marinated Chicken Wings
served with roasted garlic and chilli salsa on cucumber, carrot & herb salad
400ml plain yogurt
1 tbsp smoked paprika
1 tbsp Knorr Chicken Granules
2 tsp cayenne pepper
1 tbsp olive oil
1 lime rind, finely grated
1kg chicken wings, jointed
Roast Garlic and Chilli Salsa
1 head of garlic
3 ripened tomatoes, halved
1 onion, cut into wedges
2 red chillies
To serve: Juice of 1 lime, plus wedges
Pinch of caster sugar
Cucumber, carrot & herb salad
2 cucumbers, coarsely chopped
2 carrots, shredded
1 handful each of basil, coriander and mint
Whisk yogurt, paprika, cayenne, Knorr chicken granules, olive oil and lime rind in a bowl. Season to taste. Add wings to the mixture and stir to coat the wings. Transfer the mixture together with the wings to a nonreactive container. Cover and refrigerate overnight to marinate.
For the roast garlic and chili salsa, preheat the oven to 180°C. Wrap the garlic in foil and roast until tender (40-50 minutes). Let it cool slightly, squeeze the wings to separate the flesh from the skin and set aside. Meanwhile, place the tomatoes cut-side down on an oven tray lined with baking paper, add the onion, drizzle with oil, season to taste and roast until tender (35-45 minutes). Let the items cool and peel the tomatoes. Process everything together with the chopped chilli in a food processor to create a thick sauce. Season to taste and set aside.
Meanwhile, for the cucumber, carrot and herb salad, combine all the ingredients in a bowl, add a couple of salsa drops and toss to combine.
Preheat a barbecue or char-grill to medium-high temperature. Drain the wings and place them on the grill, turning occasionally, until golden and cooked through (8-10 minutes). Season to taste and serve hot with salsa, salad and lime wedges.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.