Korean BBQ wings

Q Serves 6 (2 skewers each) Q Prep 10 mins plus soaking Q Cook 40 mins

12 chicken wings

11/2 tbsp sunflower oil

1 tbsp sesame seeds, toasted 2 spring onions, finely sliced FOR THE SAUCE

4 tbsp rice wine vinegar 3 tbsp soy sauce

5 tbsp golden caster sugar 2.5cm piece of ginger, peeled

and grated

11/2 tbsp sriracha

4 tbsp tomato ketchup

1 Soak 12 wooden skewers in water for at least 30 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it’s a deep caramel colour. Carefully pour in the vinegar mix. Reduce the heat and bubble briefly, then add the remaining sauce ingredients, stir and cook for 5 mins until smooth and thickened. Set aside.

2 Light the barbecue. Once the coals have died down, spread them out evenly. Cut the tips from the chicken wings, then stretch out as straight as you can and push a skewer through the length of each. Brush the skin with the oil and season. Cook on the barbecue for 10 mins each side, until cooked through, golden and crisp.

3 Transfer the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer in the sauce from the bowl, then return to the barbecue and cook for a further 2-3 mins on each side until the sauce has caramelised.

4 Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.

PER SERVING 344 kcals, fat 17g, saturates 4g,

carbs 25g, sugars 24g, fibre none, protein 24g, salt 1.9g