3kg (6½ lbs) chicken wings
250g (8 oz) tomato paste
¼ cup chutney or silan or brown sugar (or all three or any two!)
1/3 cup sweet chili sauce
2-3 tablespoons BBQ sauce (such as HP or Hunt’s – but do not use hickory flavored sauces.)
½ teaspoon cayenne pepper flakes
A few drops of Tobasco sauce or 1 small chili finely chopped (optional but recommended)
¼ teaspoon meat spice
Salt and pepper
How to do it
1. In a large bowl, mix together all the sauce ingredients. Add the chicken wings, tossing them through the sauce thoroughly so that all the wings are coated with sauce.
2. Transfer to an airtight container or cover with cling film and leave the wings to marinade overnight, or for at least 4 hours if you are in a rush. You can also freeze the wings in the sauce, but make sure you then defrost the wings so they are not frozen when you cook them.
3. Barbecue the wings until they are ready – this varies depending on how plump the wings are. Make sure they are properly cooked through – if the meat just starts to come away from the bone, they are probably ready.