Ingredients

4 tbsp curry paste
(we used tikka)
3 tbsp mango chutney
1kg chicken wings
200g bag radishes
sliced
1 cucumber
halved lengthways and sliced
small bunch mint
roughly chopped
juice 1 lemon
cooked rice
to serve (optional)

Method
step 1
Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the curry paste with 2 tbsp mango chutney and some seasoning. Tip in the wings, toss to combine so they are well coated. Lay the wings in a single layer on a large baking tray or two smaller ones. Roast for 40-45 mins until cooked through and golden (or barbecue, turning, until cooked through).

step 2
Meanwhile, mix the radish and cucumber with the mint, remaining mango chutney and lemon juice. Transfer to a serving bowl. Pile the wings on a big plate and serve with summer slaw and rice, if you like.