Chicken Wings with Tomato and Cucumber Salad

For the chicken wings with tomato and cucumber salad, peel the onions and garlic. Finely dice the onions and put them in a saucepan with the sugar, tomato ketchup, mustard and 5 tablespoons of vinegar. Squeeze the garlic and add it, bring everything to a boil and simmer gently at low temperature, uncovered, for 15 minutes.

Meanwhile, rinse and dry the chicken wings. If necessary, remove any remaining quills. Cover a baking sheet with aluminum foil and brush with the oil. Place chicken wings on it and season with salt and pepper. Bake in a hot oven at 200 °C (gas 3, convection oven 180 °C) for 15 minutes.

Spice up the BBQ sauce with a few dashes of Worcestershire sauce, Tabasco, salt and pepper.

For the salad, wash and peel the cucumber, cut in half lengthwise and slice. Wash and quarter the tomatoes. Clean the spring onion and cut into rings.

For the salad dressing, mix 4 tablespoons of vinegar and honey, season with salt, pepper and olive oil. Pour dressing over corn, tomatoes, cucumbers and onion rings and mix everything.

Turn chicken wings over and brush with BBQ sauce. Bake for another 15-20 minutes, turning occasionally to the other side and brushing with sauce until used up. Serve the chicken wings with tomato and cucumber salad.

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