Grilled chicken wings in Tandoori marinade with orange sherry sauce

Name: Grilled chicken wings in Tandoori marinade with orange sherry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg chicken wings; 2 TABLESPOONS Tandoori Paste; 5 TABLESPOONS Honey; 100 ml dry sherry; 100 ml + 4 tablespoons orange juice; 2 TEASPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Wine vinegar; 2 TABLESPOONS Sunflower oil; 300 g Tomatoes; 150 g Rocket

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg chicken wings
2 TABLESPOONS Tandoori Paste
5 TABLESPOONS Honey
100 ml dry sherry
100 ml + 4 tablespoons orange juice
2 TEASPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Wine vinegar
2 TABLESPOONS Sunflower oil
300 g Tomatoes
150 g Rocket

Directions

1
Wash the meat, dab dry. Stir the tandoori paste and 2 tablespoons of water until smooth and spread Wings evenly. Place meat in a cool place for at least 1 hour to marinate. For the orange sauce, caramelise 4 tablespoons of honey in a pot. Deglaze with sherry and 100 ml orange juice, bring to the boil and simmer until the sugar has dissolved.
2
Stir the remaining juice and starch until smooth and thicken the sauce. Season to taste with salt and pepper. For the vinaigrette, whisk vinegar, salt, pepper and 1 tablespoon honey. Add the oil drop by drop. Wash, clean and halve the tomatoes. Clean the rocket, wash and shake dry. Remove meat from the marinade and pat dry. Grill on a barbecue, turning, for about 15 minutes not too hot. Arrange meat with sauce and salad on plates.
3
Wash, clean and halve the tomatoes. Clean the rocket, wash and shake dry. Remove meat from the marinade and pat dry. Grill on a barbecue, turning, for about 15 minutes not too hot. Arrange meat with sauce and salad on plates. Flatbread tastes good with it
4
30 minutes waiting time