Chilli Chicken Wings

Here's a recipe you NEED to try, if you decide to start one that is...

These juicy wings are spiced with paprika, cumin, cayenne pepper and fresh oregano. Crisp up on the BBQ and serve with a light yogurt sauce.

INGREDIENTS

• 4 tsp ground cumin
• 4 tsp paprika
• 4 tsp cayenne pepper
• 2 tsp fine sea salt
• 1 /4 tsp black peppercorns crushed
• chicken wings (Measurements here are done to 30 but you can have less or more)
• a big handful chopped oregano
• 6 cloves crushed garlic, for yogurt sauce
• 3 tbsp lemon juice, for yogurt sauce
• 300g natural yogurt, for yogurt sauce

DIRECTIONS

1. Prepare the BBQ for indirect cooking by stacking up the coals on one side so that there is a hot side and a cooler side.

2. For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.

3. Combine the spices, salt and pepper in a bowl. Toss the wings with 3 tbsp of this mixture in another bowl. Cook the wings on the cooler side of the BBQ, with the lid closed, for 30 minutes, turning halfway through. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping. (Alternatively, heat the oven to 180C/fan 160C/gas 6 and divide the wings between two trays. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.)

4. Finish the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt with a pinch of salt and mix well.

5. Toss the wings in the remaining spice mixture, then tip onto a platter and drizzle over some of the yogurt sauce, serving the rest on the side for dipping. Scatter over the oregano and serve.

Notes