Mary Berry has shared a recipe for smoky Texan chicken wings that are ideal for Bank Holiday barbecues or picnics. The dish, which serves six, can be cooked in the oven or on a barbecue and requires at least two hours of marinating.
The TV cook describes the wings as having 'a hint of chilli but are warmly smoky rather than a flaming firecracker'. She recommends using chicken wings consisting of just the wing joint without the tip for best results.
To prepare, season the chicken wings with salt and pepper in a large bowl. In a separate bowl, mix the remaining ingredients to create the marinade, then pour over the chicken and toss to coat. Cover with cling film and refrigerate for at least two hours, or up to a day ahead. The marinated wings can also be frozen; defrost in the fridge before cooking.
When ready to cook, preheat the oven to 220C (200C fan) or Gas 7. Place the chicken and marinade in a roasting tin and cook for about 30 minutes, turning halfway through, until deep golden brown and cooked through. For a barbecue, allow the flames to flare up and die down until the coals are glowing, then cook the wings for around 30 minutes, turning halfway.
Serve the wings hot or cold with salad and coleslaw. Mary notes that marinating the chicken adds depth of flavour and prevents it from drying out.
