Hot, Sweet and Sticky Chicken Wings

Chicken Wings, hirschs homestore, wings, chicken, chicken wings, spicy, hot, sticky, juicing, sauce, tastey, chillies,

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


  • 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


  1. In a medium bowl whisk the marinade ingredients together.
  2.  Rinse the chicken wings under cold water and pat dry with paper towels.
  3. Place in a large, re-sealable plastic bag, and pour in the marinade.
  4. 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.
  5. Remove the wings from the bag and discard the marinade.
  6.  Lightly brush or spray the wings with oil.
  7.  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.
  8. Continue grilling over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone: 8 to 10 minutes.
  9.  Serve warm.

Remember to grab your kitchen essentials here. Stay tuned to our blog for exciting recipes, networking sessions, product knowledge and much more.