Chicken Wings recipe

We start by preparing the yogurt dip.
In a bowl, mix the Greek yogurt with the lime juice, white sugar and a pinch of salt. Chop the mint, parsley and chives very finely. Stir them together well until you get a smooth sauce. Adjust seasoning to taste, and set aside.
Now for the BBQ sauce: in a bowl, mix the ingredients of the BBQ sauce: 1 cup brown sugar, 5 ounces ketchup, 2 cayenne peppers, ¼ tablespoon sweet paprika, 2 tablespoons cider vinegar and 2 tablespoons Worcester Sauce. Stir until you have a smooth, lump-free sauce. Taste and adjust seasoning if necessary. Put to one side.
Dip a kitchen brush in Extra Virgin Olive Oil from Spain and coat the chicken wings.
Make sure both sides are coated with Extra Virgin Olive Oil from Spain for spectacular shine and crispiness.
Put the wings on the barbecue for 10-12 minutes, depending on the level of heat. You can also cook them in the oven for 10 minutes, turning them over on the grill for around 2 minutes.
Your crispy chicken wings are now ready for a light coating with the BBQ sauce.
Your crispy chicken wings are now ready for a light coating with the BBQ sauce. You could also slice a few carrot and celery sticks to go with the sauce and the dip, and the kids will love some nachos and cheesy breadsticks.