Spiced chicken wings with chakalaka

Separate the forearm, upper arm and wing tip, then save the wing tip to make stock at a later stage.

Rinse the chicken pieces under cold running water and drain. Blot dry with paper towels until they are completely dry.

Place the pieces in a large mixing bowl and sprinkle with the garlic, ginger, cayenne pepper, nutmeg and salt. Mix well to combine and leave to marinate for about 30 minutes. Preheat the grill.

Place the wings on a baking tray lined with Spray and Cook. Grill the wings, turning them once, until the juices run clear when pierced with a fork. Serve while still hot, topped with the chakalaka.