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Grilled squash with chicken wings
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 248
  • Fat about 10g
  • Carbohydrates about 15g
  • Protein about 25g
This is needed
This is needed for 4 people
Sauce
  • 2 tbsp olive oil
  • 1 garlic clove, coarsely chopped
  • 1 onions, coarsely chopped
  • 150 g apricots, pitted, cut into segments
  • 1 tsp sugar
  • 0.5 dl white wine
  • 0.25 tsp salt
  • a little pepper
  • 0.5 tbsp coarse-grain mustard
Chicken wings
  • 12 chicken wings (approx. 800 g)
Charcoal/gas/electric grill
  • 600 g BBQ pumpkins (with paprika marinade), cut into wedges
  • 1 tsp salt
To serve
  • 90 g rocket
  • 2 apricots, thinly sliced
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And that's how it's done
And that's how it's done
Sauce
Heat the oil in a pan. Briefly sauté the onion and garlic, add the apricots and sugar, continue to cook for approx. 5 mins. Pour in the wine, cover and simmer the apricots over a low heat for approx. 10 mins. until soft. Puree the apricots, stir in the mustard, set aside half of the sauce, season the other half.
Chicken wings
Mix the chicken wings with the unseasoned sauce, cover and leave to marinate in the fridge for approx. 2 hrs.
Charcoal/gas/electric grill
Wipe away the marinade from the chicken wings, salt the chicken wings, cover and grill over/on a medium heat (approx. 200 °C for approx. 20 mins., turning once or twice. Grill the squash alongside for approx. 10 mins. Grilled squash
To serve
Plate up the chicken wings with the squash, rocket and apricots, drizzle with the remainder of the sauce.