| Created by | Spinneys |
| Prep time | 20 minutes |
| Defrosting time | 30 minutes+ |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 707 |
| Fat | 37.4g |
| Saturates | 10g |
| Protein | 28.6g |
| Carbs | 72.3g |
| Sugars | 11.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFDefrost the sticky BBQ wings for at least 30 minutes before cooking.
Prepare a grill to a medium-high heat, or preheat the oven to 200°C, gas mark 6. Generously oil the grill grates to prevent sticking.
Finely chop the mint leaves. Crush the garlic. Zest and juice half a lemon.
In a small bowl, combine the Greek yoghurt, half of the chopped mint, half of the crushed garlic, ¼ tsp salt and ¼ tsp black pepper. Transfer the mixture to a serving bowl. Drizzle 1 tablespoon of extra virgin olive oil on top and garnish with additional mint.
Core and chop the capsicums into large chunks. Slice the red onion and tomatoes into thick rounds. Quarter the aubergine lengthways.
In a large bowl, toss the capsicum chunks, red onion, heirloom tomatoes and aubergine with the olive oil, lemon juice, remaining crushed garlic and baharat. Season with the salt and pepper. Grill the seasoned vegetables, turning occasionally, until they are lightly charred, approx. 5-10 minutes.
Grill the flatbreads for 2-3 minutes per side or until char lines form.
Place the defrosted wings on the grill or in the oven. Grill for approx. 10-15 minutes, turning occasionally, until they are cooked through and the surface is crispy and golden brown. Place in a serving bowl.
Arrange the grilled vegetables on a platter. Place the bowl of wings on the platter. Halve the radishes and place on the platter. Sprinkle the remaining chopped mint and basil leaves over the vegetables. Serve with the mint yoghurt sauce and the flatbreads.
