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BBQ Chicken wings

Hylton Espey make BBQ chicken wings on Afternoon Express

BBQ Chicken wings with smoky cherry tomatoes

Recipe by Hylton Espey

Hot smoked cherry tomatoes and garlic:
1 disposable foil oven tray
1 cup wood chips/shavings
Cooling rack
500g cherry tomatoes, halved
1 garlic bulb, cloves separated and peeled

Place the wood chips into the foil tray, then place the cooling rack onto the chips.
Arrange the cherry tomatoes, cut side up, along with the garlic cloves onto the rack, then cover with foil.
Place tray directly onto the stove top, and cook on high heat until smoke appears. 
Once smoking, turn burner down to low, then smoke for a further two minutes.

Smoked cherry tomato sauce:
Hot smoked garlic and tomato
500g cherry tomatoes, whole
3 cups Selati Muscovado sugar
3 cups red wine vinegar
½ cup molasses
1 chilli, split
2 bay leaves
1 L water
3 cinnamon sticks
1 tbsp dry basil
30g thyme, picked
1 tsp black pepper
1 tbsp paprika

Combine all ingredients in a pot with the smoked tomato and garlic
Cover with a lid and simmer gently for 45mins
Remove lid and reduce on high heat 
Blend till smooth and sieve
Cool completely

Chicken Wings:
500g Chicken Wings, split
30g Thyme, picked and chopped
30ml oil

Season wings with salt and pepper and toss with oil and thyme
Slow roast in your oven or weber at 140 degrees until tender
Increase temperature or grill until well coloured
Baste with BBQ and serve with coleslaw and plenty of sauce on the side

For best results, use Selati!

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