SUMMER CORN RELISH

¼ cup caster sugar

¼ cup white balsamic

1 tsp yellow mustard seeds

1 tsp cumin seeds

1 bay leaf

½ tsp corn flour

2 cobs corn, kernels removed

1 red onion, finely chopped

1 fresh jalapeño chilli, thinly sliced

2 Roma tomato, seeds removed and chopped

Place the buttermilk, jalapeños, pickling juice from jalapeños, lime zest and juice, honey and chives, 1 tsp each salt and pepper in a blender and blend until smooth. Place in a ceramic bowl. Add the chicken wings and toss to combine. Cover and refrigerate for at least 2 hours.

Meanwhile, to make the relish combine the sugar, balsamic, mustard seeds, cumin seeds, bay leaf and 1 cup water in a medium saucepan. Bring to a simmer, stirring to dissolve the sugar. Add corn flour and whisk to combine. Add the corn, onion, chilli and tomato and stir to combine. Take off the heat.

Preheat a char-grill pan or barbecue to high. Remove wings from the marinade and brush with oil. Cook for 2 minutes turning, until charred. If using the barbecue, cover with hood and cook for a further 8 minutes, turning occasionally, or until cooked