- 4 tsp all-purpose seasoning
- 2 tsp ground ginger
- 6 tbsp cider vinegar
- 1 Scotch bonnet chilli, very finely chopped
- 2 tsp finely grated nutmeg
- 2 tbsp olive oil
- 16 chicken wings
- lime wedges, to serve
- Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour.
- Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat.
- Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over.