Soy and ginger chicken lollipops

To make the chicken lollipops, carefully cut 360° around the top of the chicken wing releasing the meat and skin from the bone. Pull the meat down the bone of the wing turning the meat ‘inside out’ to create a lollipop shape, with the bone being the stick and a ball of meat at the other end. Place the lollipops in a bowl. In a hot wok lightly fry the ginger, garlic and chilli in a little vegetable oil. Pour into a bowl, add the soy sauces, lime juice, zest and honey, mix well. Pour this over the chicken wings and leave to marinate for 2 hours, covered, in the fridge.

To cook the lollipops, either pre-heat the oven to 200°C/400°F/gas mark 6 or prepare your barbecue ready for cooking. Take the wings out of the marinade and roast in the oven for 16 minutes until cooked and caramelised, or place on the barbecue turning every 90 seconds until cooked. Place on a plate and sprinkle with nigella seeds and sliced spring onions.