This sings of summer - crisp, zingy chicken wings. Wonderfully cheap from the meat counter and very moorish - allow at least 2 per person!

Ingredients - serves 4 1 kg of chicken wing joints Eleanthos olive oil for brushing salt, pepper 1 red chilli + 1 green chilli, seeded & finely sliced juice and grated zest 1 lime 2 cloves garlic, crushed, finely chopped 2 tsp toasted sesame oil 1 tbsp Eleanthos olive oil 1 tbsp finely chopped fresh coriander

Method

Mix the oils with lime juice, chilli, garlic and zest in a large bowl, set aside for flavours to develop.

Brush the joints with olive oil and season with salt and pepper. Roast for 25-30 minutes on a large roasting tray in a preheated 220°C oven, basting once, until golden, crispy and cooked through. Tip the hot wings into the bowl of chilli marinade and toss to coat. Serve with chopped coriander scattered over.