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Barbecue Chicken Wings

Whether it's for a barbecue, picnic or sunny evening dinner, I have got the perfect recipe for you.

Classic, sweet and sticky wings that are just simple to make.

1kg pack chicken wings 1 tbsp vegetable oil 2 lemons, halved 2 spring onions, finely shredded For the spice rub 2 tsp cumin seeds or ground cumin 1/2 tsp sea salt or fine salt 1/2 tsp ground black pepper 1 tbsp smoked paprika 1 tsp chilli powder 1 1/2 tsp dried oregano For the glaze 2 tbsp dark soft brown sugar 100g tomato ketchup 2 tbsp cider vinegar 2 tbsp clear honey 1 tbsp English mustard 2 tbsp soy sauce 1 tsp hot chilli sauce Preheat the oven to gas 6, 200 C, fan 180 C. Crush the spice rub ingredients to a smoth powder using a pestle and mortar (if needed). Tip into a bowl, add the chicken and massage the rub into the skin. Transfer to a baking tray lines with nonstick baking paper. Roast for 30 mins, turning halfway , until cooked through. Meanwhile, light the barbecue (or heat a gridle pan). Whisk together the glaze ingredients in a small pan. Haet gently until the sugar is dissolved, then bring to a boil. Reduce to a simmer for 5 mins until thickened. Brush the wings all over with the glaze several times to ensure they are sticky and well coated - this keeps the meat moist. Then drizzle with 1 tbsp oil - this prevents sticking but you could add oil to the glaze if you prefer. Coating the wings in a rub and then a glaze gives them maximum taste - the spices will add a deep flavour, while the glaze adds sweetness and stickiness. Transfer the wings to the barbecue (or gridle pan). Cook for 5 - 8 mins, turning every 1 - 2 mins and brushing with more glaze. Add the lemons to the pan, cut-side down, and cook for 3 mins. Transfer the wings to a plate. Top with the spring onions and serve with the lemons and a dip. To make a cooling dip, whisk together 150g Greek style yoghurt, the juice of 1/2 lemon, 2 tbsp snipped chives and 1 large crushed garlic cloves; season. Serves 6. Enjoy!

I'd love to know how you got on with making this dish

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