Place the chicken in a stainless steel bowl and rub the rub of your choice all over the wings until they are completely coated.
Leave in the fridge for at least an hour, preferably longer.
Add a few glugs of olive oil and rub again.
Thread the chicken wings onto wooden skewers that have been soaked in water to prevent them from burning.
Cook over medium hot coals until they are just cooked through on the inside and golden and slightly charred on the outside.
Season with NoMU Just Salt and serve while hot.
Wine suggestions
Ken Forrester Chenin Blanc 2006
This is wood-matured and has peach, apricot, honey and vanilla flavours. It has the
ample body and racy acidity to be a great foil for this zesty chicken dish. A Vouvray Chenin Blanc from France's
Loire Valley would also do the trick.
