Sweet and Smoky Chicken Wings Recipe

To make the marinade, put the molasses, ketchup, paprika, lemon juice and oil in a large jug, then crush in the garlic cloves, add salt and pepper to your taste and whisk it all together with a fork. Put the chicken into a deep baking dish and pour the marinade over it, turning the meat carefully to ensure it is coated evenly. Cover the dish with clingfilm and leave to marinate in the fridge for at least three hours or – if you can - overnight.
To cook the chicken, first preheat your oven to 220°C (Gas Mark 7) or, if barbecuing, light the charcoal and wait for the flames to die down until the coals are light grey and glowing. To cook in an oven, put the chicken wings and the marinade on a large baking tray, so that you can spread them out in a single layer, and roast them for 30 minutes (turn them once during the cooking time) until golden and cooked through. To barbecue, place the wings on the grill and cook – turning regularly – until golden on the outside and thoroughly cooked throughout (any juices will run clear). Serve with minted yoghurt and a selection of your favourite salads.