Makes 12, prep time 10 minutes, (plus 1-hour marination, optional), cooking time 30 minutes
INGREDIENTS
12 chicken wings
The zest & juice of a lime
Salt & pepper
1 tbsp of oil
2 garlic cloves, chopped
1 red onion, chopped
2 large tomatoes, cored & diced
200ml of Pat & Pinky’s Hickory Smoked BBQ sauce
Chopped coriander stems to serve
FOR THE COLESLAW
2 large carrots, grated
¼ white cabbage, thinly sliced
3 tbsp of plain yoghurt
1 tbsp of white wine vinegar
½ tsp of salt & pepper
2 spring onions, finely chopped
METHOD
Combine the coleslaw ingredients in a bowl, cover and chill.
For the chicken: Place the wings in a bowl, add the lime juice and zest, season and mix, cover and chill in the fridge for one hour.
Heat the oil in a deep pan, add the wings and brown all over for 3-4 minutes.
Remove the wings from the pan and set aside.
In the same pan add the garlic and onion, sauté until the onions soften then add the tomatoes.
Return the wings to the pan and pour over the BBQ sauce, stir to coat the wings.
Reduce the heat, cover the pan and simmer for 20 minutes, stirring occasionally.
Remove the lid and simmer for a further 10-15 minutes, until the sauce reduces and thickens.
Serve topped with chopped coriander, along with coleslaw.
