Bengal Spice Chicken Wings
Succulent chicken wings with a delicious sticky, spicy coating
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4-6 Tbsp Sharwood's Bengal Spice Mango Chutney
8 chicken wings
Cooking Method
Place the chicken wings on a moderately hot barbecue and cook for 15 –20 minutes or until almost cooked.
Push the wings together and brush over half the mango chutney, continue cooking for 5 minutes.
Turn the wings over and spoon over the remaining chutney. Continue cooking until the chutney has formed a sticky caramelised glaze.
Alternatively, preheat the oven to fan 160ºC, conventional 180ºC, Gas Mark 4.
Place the wings on a large piece of foil, cover with the chutney, fold up the foil to form a parcel and place on a baking dish.
Cook for 30 minutes.
After 30 minutes, increase the oven temperature to 200ºC (400ºF), Gas Mark 6. Open the foil, and spoon the pan juices over the chicken wings.
Cook for a further 30 minutes or until the wings are cooked and the sauce begins to caramelise.
Delicious served with green salad leaves and fresh crispy bread.
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