Perfect match: spiced chicken wings and rosé


  • Serves 6 people

  • 400 ml buttermilk
  • 1 tbsp each smoked sweet paprika, ground coriander and ground cumin
  • 2 tsp cayenne pepper
  • 1 tbsp olive oil
  • Finely grated rind of 1 lime
  • 1 kg chicken wings, jointed
  • Roast garlic and chipotle salsa
  • 1 head of garlic
  • 3 vine-ripened tomatoes, halved
  • 1 Spanish onion, cut into wedges
  • 2 chipotle chillies in adobo (see note)
  • To serve: juice of 1 lime, or to taste, plus wedges
  • Pinch of caster sugar
01   Whisk buttermilk, spices, oil and lime rind in a bowl, season to taste, add wings, stir to coat and transfer to a non-reactive container. Cover and refrigerate overnight to marinate.
02   For roast garlic and chipotle salsa, preheat oven to 180C. Wrap garlic in foil, roast until tender (40-50 minutes), cool slightly, squeeze flesh from skin and set aside. Meanwhile, place tomatoes cut-side down on an oven tray lined with baking paper, add onion, drizzle with oil, season to taste and roast until tender (35-45 minutes). Cool, peel tomatoes, process in a food processor with remaining ingredients to a thick sauce, season to taste and set aside.
03   Preheat a barbecue or char-grill to medium-high. Drain wings and grill, turning occasionally, until golden and cooked through (8-10 minutes). Season to taste and serve hot with salsa and lime wedges.

Note You'll need to begin this recipe a day ahead. Chipotle chillies in adobo are available from select delicatessens including Monterey Mexican Foods.

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