These wings are sticky, sweet and sour. They are perfect served as a starter or as side dish to a curry, also they are amazing cooked on a BBQ.  This sourness comes from the tamarind and lime.  Tasty and more-ish.

• Serves 2-4 (depending on what course it is)
• 14 chicken wings
• 3 tbsp. tamarind paste
• 2 tbsp. light soy sauce
• 4 tbsp. runny honey
• 2 tbsp. soft brown sugar
• juice of a lime, plus another lime cut into wedges to serve
• 3″ chunk of ginger grated
• 3 cloves of garlic grated
• 3 dried chillies crumbled
• pinch sea salt
• 1 tsp. toasted sesame seeds for decoration

• Place all of the ingredients into an oven tray and whisk into a paste.
• Add the chicken and using your hands coat each wing.
• Cover with foil and pop in the fridge for a few hours, I left mine overnight.
• To cook; heat the oven to the highest temperature.
• Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 15 minutes.
• After this time the wings should be cooked and really tender.  
• Remove the foil and stir the chicken through the juices.  Remove the chicken and place onto a separate oven tray lined with baking paper.
• Place the chicken back into the oven, turn the heat back up to high and let it brown for 10 minutes.
• With the juices place the tray directly onto the hob and let it bubble away on a medium heat until it reduces down. you can brush the chicken with this marinade a couple of times.
• Once the chicken is cooked stir through more of the marinade, sprinkle over the sesame seeds and serve with lime wedges.