Chicken wings are the ultimate sharing dish so rustle up a platter of these gorgeously sticky, sweet wings with soured cream dip for friends and family to tuck into. Tamarind, soy, ginger and chilli combine to make a punchy marinade that gives succulent, juicy chicken - the ideal Bonfire Night party idea.
- In a dish, combine the tamarind, sugar, soy, honey, oil, ginger, garlic and chilli. Add the chicken and turn to coat. Cover and chill for at least 1 hour or overnight. Preheat the oven to gas 6, 200°C, fan 180°C. Remove the chicken wings from the marinade and arrange in a roasting tin; season well. Cook for 25 minutes, turning halfway and basting with any leftover marinade, until cooked through with no pink meat showing.
- Alternatively, cook the wings on the barbecue (the coals should be white-hot with no trace of flame – this takes about an hour with traditional coals) for 20-25 minutes, turning frequently and basting with the leftover marinade, until cooked through.
- Meanwhile, mix the dip ingredients in a small bowl; season. Set aside. Scatter the wings with the extra coriander sprigs. Serve with the dip and lime wedges for squeezing over.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.