Name: Charred chicken wings in hot ancho and honey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 dried ancho chilli, coarsely torn (see note); 1 garlic clove, crushed; 2 tsp coriander seeds, toasted; 1 tsp sweet paprika; 175 gm honey, plus extra honey for brushing; 125 ml (½ cup) red wine vinegar; 1.2 kg chicken wingettes; Vegetable oil; 500 gm watermelon, peeled, cut into rough 2cm pieces; 1 small red onion, thinly sliced; Micro coriander, to serve

Ingredients

1 dried ancho chilli, coarsely torn (see note)

1 garlic clove, crushed

2 tsp coriander seeds, toasted

1 tsp sweet paprika

175 gm honey, plus extra honey for brushing

125 ml (½ cup) red wine vinegar

1.2 kg chicken wingettes

Vegetable oil

500 gm watermelon, peeled, cut into rough 2cm pieces

1 small red onion, thinly sliced

Micro coriander, to serve

Method

1.Place ancho chilli in a small heatproof bowl, cover with boiling water and set aside to soften (15 minutes). Drain water, reserving ¼ cup. Place chilli, reserved water, garlic, 1 tsp coriander seeds, paprika, 115gm honey and 1 tbsp vinegar in a small blender and blend until smooth; season to taste.

2.Place chicken in a large bowl. Add 2 tbsp honey marinade, season to taste and toss to coat; marinate (10 minutes).

3.For pickled watermelon, combine 1 tbsp sea salt flakes, remaining vinegar, coriander seeds and honey with 80ml water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve honey (2 minutes). Place watermelon and onion in a heatproof bowl. Pour over pickling liquid; refrigerate until cold.

4.Preheat a lightly greased barbecue or char-grill pan over medium heat. Thread chicken onto 10-12 metal skewers. Lightly brush with oil. Cook, basting frequently with remaining marinade, turning frequently, until charred and cooked through (10-12 minutes).

5.Serve skewers brushed with extra honey and serve with pickled watermelon scattered with micro coriander.

Ancho chillies are available from spice shops, specialty food shops and Mexican food stores.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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