Finger licking tasty chicken wings, with a twist
WHO doesn't love a plate of sticky, flavoursome chicken wings fresh from the barbecue? The only problem is stopping when you've had enough; they are irresistible.
I have quite a list of recipes for my favourite poultry. They range from the relatively healthy (roasted with a sprinkle of lemon pepper just before they are done), to the full by-pass inducing - but oh so tasty - catastrophe (buffalo-style with blue cheese dipping sauce).
Wings are not the healthiest option, but if you limit the added fat and salt and don't eat them too often you'll be rewarded with a lot of bang for your buck; they are usually fairly cheap.
I prefer to remove the tips and leave the wings in one piece rather than cut them through the joint; this makes them easier to handle on the barbecue. If you have a charcoal grill use the indirect method of cooking; if it is gas, avoid putting the wings directly over the flame to avoid flare-ups.
- 1 cup cider vinegar
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 1 clove garlic, peeled and crushed
- 1 tsp chilli flakes
- salt and black pepper, to taste
- 1 tsp Tabasco or other hot sauce (optional)
- 2 kg chicken wings, tips removed
- Combine vinegar, oil, Worcestershire sauce, sugar, garlic, chilli flakes, salt and pepper and Tabasco, if using, in a glass or ceramic bowl.
- Add wings and toss; cover and refrigerate for at last an hour.
- For a gas barbecue: preheat to medium heat; lightly oil grill. Place wings away from the flame and cook for around 30 minutes, turning occasionally and brushing liberally with more marinade until wings are cooked through.
- For a charcoal beads barbecue: Heat beads and prepare for indirect cooking (keeping meat away from the hottest part of the barbecue). Cook, covered, for 30-35 minutes, turning occasionally and brushing liberally with marinade until wings are cooked through.
- Serve immediately.
SERVES - 4