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.

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Chicken wings with salsa

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.