Greg Wallace, of Masterchef, shares his tempting chicken with tangy salsa. He explains: "My advice when you’re making up recipes is: if it tastes right to you, other people will like it. I obviously don’t trust my own advice because when I made this I handed it to neighbours. They loved it."
Ingredients
Serves 4
For the salsa
1 green chilli
4 tomatoes, peeled & chopped
2 gloves of garlic, crushed
2 spring onions, finely sliced
1 tbsp sherry vinegar
1 tbsp tomato ketchup
For the chicken wings
16 chicken wings, tips cut off
1 tbsp vegetable oil
1 shallot, finely chopped
2 cloves of garlic, crushed
2 tbsp clear honey
4 tbsp tomato ketchup
4 tbsp Worcestershire sauce
2 tbsp English mustard
2 tbsp hot pepper sauce
Achieving the perfect results
- For the salsa: de-seed and finely chop the chilli. Mix together all the ingredients in a bowl and season to taste. Set aside for at east one hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- For the chicken wings: heat the oil in a small pan over a medium heat and add the shallot and garlic. Fry gently for 2-3 minutes, until soft. Add all the other ingredients apart from the wings and simmer gently for 2 minutes. Coat the wings in the sauce.
- Put the wings and sauce in a roasting tin. Place in the oven for about 30 minutes, until brown and sticky and the chicken is cooked through.
- Serve the wings with the tomato salsa.
- Alternatively...Use the salsa as a dip for other favourite nibbles OR dip the wings in your own desirable dips.
This recipe is taken from Veg - The Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.