Hot, sweet & sticky chicken wings

SERVES 6-8 AS A STARTER 125ml tomato sauce

4 tbsp balsamic vinegar

2 tbsp dark brown sugar

1 tbsp garlic powder

1 tbsp Worcestershire sauce

1 tbsp hot chilli sauce,

such as Tabasco

2 tsp Dijon mustard

2 tsp paprika

2 tsp hot chilli powder

20 chicken wings, about

1.5kg in total

Extra virgin olive oil

1 In a bowl, whisk together the marinade ingredients. Put the wings in a large, resealable plastic food bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4- 6 hours, turning the bag occasionally.

2 Prepare the barbecue for direct and indirect cooking over medium heat – 180-230°C. 3 Brush the cooking grills clean. Remove the wings from the bag and discard the marinade. Lightly brush the wings with oil. Sear the wings over direct medium heat for 4- 6 minutes, with the lid closed, until well-marked, turning once. Then move the wings over indirect medium heat and continue cooking for 10-20 minutes more, with the lid closed, until the skin is dark brown and the meat is no longer pink at the bone, turning once or twice. If you like, during the final few minutes, move the wings over direct heat to crisp the skin a bit more, turning once or twice. Remove from the barbecue and serve warm.