Sticky mango chicken wings recipe

In a bowl, combine 100g mango chutney, the juice of 2 limes, and 4 tablespoons of vegetable oil with a generous pinch of salt and pepper. Mix well to create a sweet, tangy marinade.
Place the 900g pack chicken wings into a large sandwich bag or airtight container. Pour the marinade over the wings, seal, and shake gently to coat evenly. Refrigerate for at least 2 hours, or preferably overnight, giving it a shake or stir occasionally to ensure even marination.
When ready to cook, remove the wings and pour the leftover marinade into a small saucepan. Bring it to a boil for 1 minute to ensure it's safe for basting.
Grill the chicken wings on the hottest part of your barbecue for about 20 minutes, turning frequently and brushing with the boiled marinade. Cook until the wings are nicely charred and the juices run clear when the thickest part is pierced with a knife.

Ingredients