Hot, Sweet and Sticky Chicken Wings
Using Weber Braai/Grill (from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae). Buffalo wings or chicken wings are a great snack to share around. Not only are they easy to cook, but they are relatively inexpensive. These make a great demonstration dish to cook, as the wings go a long way. Make sure that there are plenty of paper serviettes on offer for a quick clean-up!
Serves: 6 to 8
Ingredients:
- 125 ml tomato sauce
- 60 ml balsamic vinegar
- 30 ml dark brown sugar
- 20 ml granulated garlic or 2 garlic cloves, crushed
- 20 ml Worcestershire sauce
- 15 ml Tabasco sauce
- 10 ml prepared Dijon mustard
- 10 ml paprika
- 10 ml chilli powder or chilli flakes
- 20 chicken wings, wing tips removed
- Extra-virgin olive oil
Method:
- In a medium bowl whisk the marinade ingredients together.
- Rinse the chicken wings under cold water and pat dry with paper towels.
- Place in a large, re-sealable plastic bag, and pour in the marinade.
- Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
- Remove the wings from the bag and discard the marinade.
- Lightly brush or spray the wings with oil.
- Sear over direct medium heat in the Weber (180°C – 230°C), with the lid closed as much as possible, until well marked: 4 to 6 minutes, turning once.
- Continue grilling over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone: 8 to 10 minutes.
- Serve warm.
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