Everyone will be coming back for more with these tasty chicken wings, accompanied by a summer season mango and herb salad. This recipe can be cooked on any BBQ but for optimal results use the new Weber Q, For perfectly cooked chicken the Weber Q also offers the option to use the Weber Connect Integration.

1. Combine the sweet chilli sauce, soy sauce, lime zest and juice, sugar, ginger, chilli flakes and half the sesame seeds in a large bowl. Add chicken and toss to coat.

2. Refrigerate, covered, for 1 hour or up to overnight to marinate.

3. Prepare the Weber Q for indirect cooking over medium heat (180°C to 230°C) and set up with a convection tray and a trivet.

4. Arrange chicken mixture in a single layer on the trivet. Roast with the lid closed, turning half way through, for 35 mins or until chicken is dark golden brown, caramelised and cooked through.

5. Reset your Weber Q for cooking using a small Q Ware frying pan over direct medium heat (180°C - 230°C).

6. Use tongs to transfer chicken to a serving platter. Pour sauce mixture and cooking juices into the frying pan. Bring to the boil. Cook for 1-2 minutes or until sauce is thick and sticky. Drizzle sauce mixture over chicken. 

7. To make the salad, whisk the lime juice, fish sauce, sugar and oil in a large bowl. Add remaining ingredients and toss to combine.

8. Serve the chicken with the salad. Sprinkle chicken with the remaining sesame seeds and garnish with sliced spring onions and parsley.

Try adding a smoker box with wood chips for a bit of a smoky twist.

This dish would be great served with steamed rice or noodles.

If you prefer a milder flavour, omit the chilli flakes from the chicken marinade.