Sorry, didn't use chicken wings - I've mentioned before about not liking my plate to look like a charnel house of bones, and all that skin - no thanks. So, used chicken thighs again, lovely meaty organic ones that I skinned and bashed out a little between sheets of clingfilm. I also added a touch of honey to offset the sharpness of the lemon, along with a wee bit of red chilli. Delicious flavours, which went really well with some egg-fried rice with vegetables. Whatever piece of the chicken you use, it will be lip-smackin' good! Here's the recipe from Nigel.
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