4

1 kg chicken wings

Extra-virgin olive oil and

lemon wedges, to serve

ADJIKA

1 tomato, coarsely chopped

3 long red chillies, seeds

removed, coarsely chopped

2 garlic cloves, coarsely

chopped

¼ cup (firmly packed)

coriander, coarsely chopped

¼ red capsicum, coarsely

chopped

2 tsp ground coriander seeds

1 tsp white vinegar

60 ml (¼ cup) mild-flavoured

extra-virgin olive oil

1 For adjika, process ingredients

(except oil) in a food processor

to combine, then add oil and

blend to a fine paste. Rub

adjika allover chicken

and refrigerate to marinate

(4-6 hours or overnight).

2 Preheat oven to 175°C.

Add wings to a large roasting

pan, then roast, turning every

15 minutes, until wings are

golden and cooked through

(30-45 minutes). Set aside

loosely covered with foil to rest

(10-15 minutes), then drizzle

with oil and serve with lemon.

Wine suggestionSomething

amber-coloured, preferably

from Georgia.➤

Chicken wings with adjika

SERVES 4-6 WITH SIDES // PREP TIME 15 MINS // COOK 30 MINS (PLUS MARINATING, RESTING)

“My friend Renee Trudeau introduced me to this intriguing

spice paste, which she came across on holiday in Georgia,” says

Hafner. “It’s kind of a Georgian harissa, and can go over meat

once it’s been roasted or grilled or can be used as a marinade.

It’s quite spicy and completely delicious. Thanks Renee!”