Smoky Texan chicken wings recipe
 Great for lunch, a barbecue or picnic, these wings have a hint of chilli but are warmly smoky rather than a flaming firecracker. Chicken wings consisting of just the wing joint without the tip are best for this dish. You’ll need to marinate this dish for at least 2 hours before cooking. 1kg/2lb 4oz chicken wings (tips removed)1 tbsp light muscovado sugar1 tbsp tomato ketchup2 tsp sweet smoked paprika1 garlic clove, crushed1 fresh red chilli, deseeded and finely chopped2 tbsp Worcestershire sauce2 tbsp olive oilsalt and freshly ground black pepper 1kg/2lb 4oz chicken wings (tips removed) 1 tbsp light muscovado sugar 1 tbsp tomato ketchup 2 tsp sweet smoked paprika 1 garlic clove, crushed 1 fresh red chilli, deseeded and finely chopped 2 tbsp Worcestershire sauce 2 tbsp olive oil salt and freshly ground black pepper Method Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix.Pour the marinade over the chicken and toss to coat. Cover with cling film and marinate in the fridge for at least 2 hours or overnight.When you are ready to cook the chicken, preheat the oven to 220C/200C Fan/Gas 7 or heat up the barbecue. If you are using a barbecue, allow the flames to flare up and die down until the coals are just glowing before you start to cook the chicken. If cooking in the oven, transfer the chicken and marinade into a roasting tin in a single layer. Roast or barbecue for about 30 minutes, turning once halfway through, or until cooked through and a deep golden-brown.Serve hot or cold with salad and coleslaw. Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix. Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix. Pour the marinade over the chicken and toss to coat. Cover with cling film and marinate in the fridge for at least 2 hours or overnight. Pour the marinade over the chicken and toss to coat. Cover with cling film and marinate in the fridge for at least 2 hours or overnight. When you are ready to cook the chicken, preheat the oven to 220C/200C Fan/Gas 7 or heat up the barbecue. If you are using a barbecue, allow the flames to flare up and die down until the coals are just glowing before you start to cook the chicken. When you are ready to cook the chicken, preheat the oven to 220C/200C Fan/Gas 7 or heat up the barbecue. If you are using a barbecue, allow the flames to flare up and die down until the coals are just glowing before you start to cook the chicken. If cooking in the oven, transfer the chicken and marinade into a roasting tin in a single layer. Roast or barbecue for about 30 minutes, turning once halfway through, or until cooked through and a deep golden-brown. If cooking in the oven, transfer the chicken and marinade into a roasting tin in a single layer. Roast or barbecue for about 30 minutes, turning once halfway through, or until cooked through and a deep golden-brown. Serve hot or cold with salad and coleslaw. Serve hot or cold with salad and coleslaw. Recipe tips If bought fresh, the chicken wings can be left to marinate, covered and chilled in the fridge, up to a day ahead. Once marinated, the chicken wings can be covered and frozen. Simply defrost in the fridge before roasting. Marinating the chicken wings gives depth of flavour and prevents them from drying out. You could use a resealable freezer bag instead of a bowl, if you prefer.