Mary Berry's Texan chicken wings are 'warmly smoky' and perfect for the summer

Mary Berry has a simple-yet-delicious recipe for Texan chicken wings that will be the star of any barbecue or picnic.

According to the chef, who shared this recipe on Mary Berry's Foolproof Cooking, these wings have “a hint of chilli but are warmly smoky rather than a flaming firecracker.”

This recipe calls for a marinade time of at least two hours and serves six people.

If purchased fresh, the chicken wings can be marinated, covered, and kept in the fridge for up to a day in advance.

After marinating, the chicken wings can be covered and frozen. Just defrost them in the fridge before roasting.

Ingredients

• One kg/2lb 4oz chicken wings (tips removed)

• One tbsp light muscovado sugar

• One tbsp tomato ketchup

• Two tsp sweet smoked paprika

• One garlic clove, crushed

• One fresh red chilli, deseeded and finely chopped

• Two tbsp Worcestershire sauce

• Two tbsp olive oil

• salt and freshly ground black pepper

Instructions

Place the chicken in a large bowl and season with salt and pepper. In a separate bowl, combine the remaining ingredients and mix well.

Pour the marinade over the chicken and toss to ensure it is evenly coated. Cover the bowl with cling film and refrigerate for at least 2 hours or overnight.

When ready to cook, preheat the oven to 220°C (200°C for fan ovens) or Gas Mark 7, or prepare the barbecue. If using a barbecue, let the flames flare up and die down until the coals glow before cooking the chicken.

For oven cooking, arrange the chicken and marinade in a single layer in a roasting tin. Roast or barbecue for approximately 30 minutes, turning once halfway through, until the chicken is thoroughly cooked and golden brown.

Serve hot or cold, accompanied by salad and coleslaw.