Coffee-rubbed sticky chicken wings with mango amba glaze

Name: Coffee-rubbed sticky chicken wings with mango amba glaze
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 475 g packs Essential Slower Reared British Chicken Wings; Lime wedges, to serve; Sprinkle of chopped chives, to serve; Tahini, to serve

Zhuzh up your taste buds with the vibrant tropical flavours in these chicken wings from Madeeha Qureshi – they’re a fruity, spicy and sweet delight. Follow Madeeha on Instagram.

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Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr
PlusMarinating

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2 x 475g packs Essential Slower Reared British Chicken Wings
Lime wedges, to serve
Sprinkle of chopped chives, to serve
Tahini, to serve

For the rub

1 tbsp ras el hanout
1 tbsp mild roast coffee
1 tsp light brown soft sugar

For the marinade

4 tbsp Cooks’ Ingredients Mango Amba Sauce, plus extra to serve
2 large cloves garlic, finely grated
40g piece ginger, peeled and finely grated
2 tbsp barbecue sauce
½ tsp fine sea salt
1½ tbsp olive oil

Preheat the oven to 190ºC, gas mark 5 and line a large roasting tray with baking parchment. Put the chicken wings and the rub ingredients into a wide bowl, and massage into every part of the wings. Cover the bowl and set aside for 15 minutes (or ideally longer, covered and chilled). This step can be done a day ahead.
Mix all the marinade ingredients together in a large mixing bowl. Add the coated chicken wings and toss until well covered in the marinade. Shake off any excess marinade and reserve for later. Lay the wings, skin-side up, on the lined tray and bake for 20 minutes.
Remove the tray from the oven, spread the reserved marinade over the wings, then lower the oven temperature to 180ºC, gas mark 4 and roast for 25-30 minutes more, until rich, golden and cooked through with no pink meat and juices that run clear.
Serve with a drizzle more mango amba sauce, some tahini, chopped chives and the lime wedges on their own, or for a main meal with pittas or giant couscous.