Chicken Wings in BBQ sauce

Ainsley Harriott is the presenter of a program called Ready Steady Cook in the UK.  All his recipes have really annoying names and it pains me to quote this recipe of his here…

But it is his recipe and it’s very good, you will lick your fingers.  Even worse, you will run your fingers along your plate to scrape up all remnants of sauce.  Make it for someone who won’t judge you when you do this.

I like to serve it with a healthy slaw, to counteract the calories (not that I  am counting them or anything).  My slaw would really benefit from some dill, or parsley but I was too stingy to pay €0.90 and then watch my hubby try to pick out all the “green stuff”.

Chicken Wings (adapted from Ainsley Harriott)

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, very finely chopped
• 2 cloves garlic crushed
• 2 tbsp clear honey
• 4 tbsp tomato ketchup
• 4 tbsp Worcestershire sauce
• 2 tsp English mustard
• 2 tsp tabasco
• 8 chicken wings
• 2 tbsp four, seasoned with salt and pepper

Method:

1. Preheat the oven to 200C/gas 6.

2. Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard and Tabasco and simmer very gently for a minute or so.

3. Dust the chicken in the seasoned flour then dab liberally with the sauce. Place on tin foil lined baking sheet (otherwise you will be scrubbing that tray for ages!) and roast for 30 minutes until well browned and cooked through.

Coleslaw

• 1/2 a small cabbage, thinly sliced
• 1 carrot, grated
• 1/2 a red pepper, thinly sliced
• 4 spring onions, thinly sliced
• 1 and 1/2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1/2 a teaspoon Dijon mustard
• 1 teaspoon mayonnaise
• 1/2  teaspoon salt (I prefer Maldon salt flakes)
• 2 tablespoons sunflower oil

Method:

1. Dissolve the sugar in the vinegar.  Add the mustard and mayonnaise and mix well.  (I mix it a little with a fork to break it up then I put it in a little jar and shake vigorously).  Add the sunflower oil and shake some more.
2. Put all the vegetables in a large bowl and sprinkle the salt over evenly. Toss to combine.  Then add dressing and toss to combine again.
3. I then leave it all in the fridge while the chicken cooks so the cabbage has a chance to marinate a bit in the dressing.