Ailes de poulet grillées à l’ancho piquant et au miel

Ingrédients

• 1 dried ancho chilli, coarsely torn (see note)
• 1 garlic clove, crushed
• 2 tsp coriander seeds, toasted
• 1 tsp sweet paprika
• 175 gm honey, plus extra honey for brushing
• 125 ml (1/2 cup) red wine vinegar
• 1.2 kg chicken wingettes
• Vegetable oil
• 500 gm watermelon, peeled, cut into rough 2cm pieces
• 1 small red onion, thinly sliced
• Micro coriander, to serve

Préparation

1. 1

   1.: Place ancho chilli in a small heatproof bowl, cover with boiling water and set aside to soften (15 minutes). Drain water, reserving ¼ cup. Place chilli, reserved water, garlic, 1 tsp coriander seeds, paprika, 115gm honey and 1 tbsp vinegar in a small blender and blend until smooth; season to taste.

2. 2

   2.: Place chicken in a large bowl. Add 2 tbsp honey marinade, season to taste and toss to coat; marinate (10 minutes).

3. 3

   3.: For pickled watermelon, combine 1 tbsp sea salt flakes, remaining vinegar, coriander seeds and honey with 80ml water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve honey (2 minutes). Place watermelon and onion in a heatproof bowl. Pour over pickling liquid; refrigerate until cold.

4. 4

   4.: Preheat a lightly greased barbecue or char-grill pan over medium heat. Thread chicken onto 10-12 metal skewers. Lightly brush with oil. Cook, basting frequently with remaining marinade, turning frequently, until charred and cooked through (10-12 minutes).

5. 5

   5.: Serve skewers brushed with extra honey and serve with pickled watermelon scattered with micro coriander.