Sticky chicken wings

To make the marinade
Mix together the runny honey, lemon juice, Worcestershire sauce, tomato sauce and the chopped chilli. Add  the olive oil and whisk to combine all the ingredients.
Add a little bit more chilli, Worcestershire sauce or any of the other ingredients to taste.
Add the free range chicken wings and leave to marinade in a closed container in the refrigerator for at least half an hour.
Cook until charred and tender in an oven (about 30 minutes at about 180°C) and then grill them for the last few minutes.
Alternatively, you can char-grill them over smouldering coals, making sure they aren't too hot otherwise the marinade will burn before the meat is cooked.
Serve with a garlic and lemon yoghurt dip, made by adding a teaspoon of crushed garlic and some lemon juice to a cup of Bulgarian yoghurt.
Finger-licking good!
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