Marinated chicken wings are irresistible whether grilled on the barbecue or baked in the oven to sticky golden goodness. And we love the Persian way of spearing them onto skewers, instead of just scattering them randomly over the flames. The yoghurt in this marinade helps to tenderise the meat, and it adds a faint, but delectable tang. I prefer to grill the tomatoes separately, rather than spearing them with the wings, as they cook at different rates and the tomatoes are easier to handle if they can maintain some shape.
If you don’t feel like firing up the barbecue, the chicken wings can also be baked at 180ºC for about 20 minutes, in which case you should throw in the tomatoes halfway through the cooking time.