Tastes of Nostalgia | Fiery Grilled Chicken Wings

Just because summer now seems like a distant memory, it doesn't mean we can't bring some of the taste into autumn.
This is a dish that I practically grew up with, but over the years has transitioned from the original recipe in my mother's kitchen.
If I am asked to pick my one favourite thing about this dish, I would fail because there are several. I will leave you to decide on what yours is if you ever try this out.
Fantastic as a finger-licking snack or as a meal accompaniment.

Ingredients

• 1kg Chicken Wings
• 4 Garlic Cloves
• 1 Chicken Stock Cube
• 1 Scotch Bonnet Pepper (chopped)
• 3 tbsp Tomato Puree
• Juice of 1/2 a Lemon
• 3 tbsp Dark Soy Sauce
• 1 tsp Smoked Paprika
• 7 tbsp Extra Virgin Olive Oil
• 2 Green Onions (finely chopped)

Marinade

Method

1. Into a mortar add chopped pepper, garlic and extra virgin olive oil and grind to a smooth pasty consistency.
2. Transfer paste into a mixing bowl and add in stock cube, soy sauce, paprika, tomato puree, lemon juice and mix thoroughly. 
3. Pour over chicken wings and use your fingers to rub through.
4. Refrigerate and allow to marinade for at least 30 minutes.
5. Set oven to grill at 180 degrees C.
6. Place in the oven for 20 minutes, and then turn over each chicken wing.
7. Return to grill for another 20 minutes.
8. Remove from grill and serve while hot.

To counter the spiciness, eat with a cooling Avocado Sauce or a refreshing leafy salad.

I sometimes like to go a step further to coat the chicken wings in a stew. 

Stew:

1. Blend 600g of  plum tomatoes, 1 onions and 2 chillies until smooth.
2. Heat 100ml of palm oil in saucepan on low heat. (You can substitute with sunflower oil)
3. Pour in blended mixture and season with salt. Stir and cover with lid.
4. Allow to cook on medium heat for 30 minutes so that it thickens.
5. Add grilled chicken wings and stir.
6. Reduce heat and cook for 10 minutes and remove from heat.

Serve with rice or couscous.