Pepper BBQ Chicken Wings

Preparation

1. Cook the chicken wings in a pan of boiling salted water for approx. 20 minutes. Drain and allow to cool a little. Prepare the marinade by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, stir together the lime zest and juice, soy sauce, sesame oil and olive oil, garlic, pepper, paprika and chilli powder. Brush the chicken wings with the marinade and put in the fridge for around 2 or 3 hours until you’re ready to start the barbecue.
    
2. Prepare the couscous according to the package instructions. Wash the rosemary. Wash the aubergine, courgette and tomatoes. Trim the ends off the aubergine and courgette and dice the flesh. Peel the onion and cut into strips. Mix together the Teriyaki sauce, oil and pepper and add the aubergine, courgette, tomatoes, onion and rosemary, tossing to coat.
    
3. To prepare the dip, mix the yoghurt and ketchup together and season to taste with chilli powder and soy sauce.
    
4. Cook the chicken wings on the barbecue for approx. 10-20 minutes and the vegetables for approx. 10-15 minutes (closing the lid, if your barbecue has one). Arrange the couscous and vegetables attractively on a platter and garnish with the chilli yoghurt. Serve alongside the chicken wings.

Tip: Pre-cooking the wings in salted water significantly reduces the time they need on the barbecue and keeps the wings succulent and full of flavour.

The marinade also goes really well with chicken drumsticks and thighs.