Ingredients: serves 4
8-12 large plump chicken wings, 4 tablespoon mustard, 4 tablespoon honey, 1 teaspoon curry powder, 1/2 cup parsley, 1 chili pepper (1/2 teaspoon “Strong Steven” hot cherry pepper paste), few drops lemon juice, salt

Clean the wings, pulling out any hair or feathers that may have remained. Next, wash and dry them. Mix together the mustard, curry powder, finely minced parsley and chili pepper (“Strong Steven” hot cherry pepper paste) and season with a few drops lemon juice and a little salt. Rub the wings thoroughly with the mixture, cover, and refrigerate for at least 2-3 hours in order for the flavors to blend but better if overnight. Then next day, place them in a pan, cover with tin foil and bake in a medium hot preheated oven (360°F/180°C; 330°F/165°C convection oven) for 35 minutes. At this stage remove the tin foil and continue roasting the wings for about an additional 10 minutes. Best served with rice mixed with peas.

Preparation time: 50 minutes + marinade
Calories per serving: 356 (without side dish)
Skill: Easy to prepare