Sunday 23 July 2017

Maple chicken wings

This barbecue and maple sauce can be made with fresh or tinned tomatoes. It is an ideal dish for using up the best of the season's crop, with the wonderful combination of coloured tomatoes now available.

I love this sauce with the tomatoes really chunky and the skins left on. Turn up the spice with the chilli paste to suit your taste. Serves six to eight.

You will need

12 chicken wings

12 rashers of bacon, optional

For the barbecue and maple sauce I dsp olive oil

1 onion, finely chopped

50g/2oz brown sugar

I tsp chilli paste

1 dsp soy sauce

400g/14oz tin chopped tomatoes

200ml/one-third pint maple syrup

Method

Heat the oil in a pan, then add the onion, sugar and chilli paste and cook for three to four minutes. Add the soy sauce and chopped tomatoes and cook for a further eight to 10 minutes, until the sauce thickens slightly and concentrates in flavour. Allow to cool slightly, then add the syrup.

Place the chicken wings in a large dish, pour the barbecue and maple sauce over the top and leave to marinate for at least 15 minutes. If you want, wrap a rasher of bacon around each chicken wing before placing it in the dish. If you are wrapping the chicken in bacon, make sure that the wings are fairly small, otherwise cooking them through will be difficult.

Put the chicken wings on wooden or metal skewers and cook them for approximately 10 minutes, either on the barbecue or on a hot grill pan. Turn often and brush with the sauce several times during cooking. The sauce is also delicious on its own.

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