Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.

Preheat your grill or BBQ to a medium/high heat.

Rinse the spring onions and coriander slice finely. Cut the lime into quarters.

Put everything to one side.

Grill cooking: Line a baking tray with tinfoil and place the chicken wings on the tray spaced out. Place under the grill.

BBQ cooking (if you're feeling brave this December!): spray your BBQ grill with some oil and place chicken wings directly onto the BBQ plate.

Keep an eye on the wings to prevent burning, turn the heat down slightly if they are starting to burn. After 15 minutes turn the wings over and baste with any excess marinade.

After a further 10 minutes, remove from the oven, Check to see if they are cooked by pulling the wing apart, if the meat falls easily from the bone and the juices run clear it is ready to eat.

Place the chicken wings on a plate and sprinkle liberally with the chopped coriander and spring onion.

Finish with a squeeze of lime juice and dig in!

ENJOY!!