These addictive little spice bombs and are always a big hit at parties. I often tend to marinate a big batch up and freeze them, so I can always pull them out when a friend decides to drop by for a top up of champagne! For kids, keep the same marinade, just reducing the tandoori paste and the chilli.

The most important part of the method is creating the ‘lollipop.’ If your butcher cant assist you, it’s really quite simple. Take a sharp knife and holding the end of the chicken wing drumstick, start to scrape the meat upwards until it reaches the end of the bone. Let all the meat gather at the top, tug slightly and gently round in shape – there’s your lollipop.