• 6 tablespoons tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons light muscovado sugar
  • 2 teaspoons English mustard
  • 12 chicken wings
  • 1 dessert apple, cored, diced
  • 1 tablespoon lemon juice
  • 1 carrot, coarsely grated
  • 3 spring onions, thinly sliced
  • 200 g (7 oz) white cabbage, finely shredded, core discarded
  • 6 tablespoons light mayonnaise
  • salt and pepper

Mix the ketchup, Worcestershire sauce, vinegar, sugar and mustard together. Put the chicken on a foil-lined baking sheet or grill rack, then brush with the ketchup mixture.

Cook the chicken wings under a preheated grill or on a barbecue for about 15 minutes, turning once or twice until a deep brown and the chicken is cooked through. Test the chicken (see page 11).

Meanwhile, mix all the slaw ingredients together in a bowl, then spoon into a bowl. Put the chicken wings on to a plate and serve with plenty of paper napkins for sticky fingers.

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