- 4 tbsp curry paste (we used tikka)
- 3 tbsp mango chutney
- 1kg chicken wings
- 200g bag radishes, sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 cucumber, halved lengthways and sliced
- small bunch mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- cooked rice, to serve (optional)
Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the curry paste with 2 tbsp mango chutney and some seasoning. Tip in the wings, toss to combine so they are well coated. Lay the wings in a single layer on a large baking tray or two smaller ones. Roast for 40-45 mins until cooked through and golden (or barbecue, turning, until cooked through).
Meanwhile, mix the radish and cucumber with the mint, remaining mango chutney and lemon juice. Transfer to a serving bowl. Pile the wings on a big plate and serve with summer slaw and rice, if you like.