A good friend of ours (Davo) is the master of the weber barbecue, he has three different styles – an antique kettle, the baby Q and a larger model and all are used regularly. Davo swears by the Weber’s Big Book of Grilling by J. Purvance and S. McRae, and says that every recipe he has tried worked! He specialises in chicken wings and we were lucky enough to have some for dinner along with chicken sate skewers, a roast vegetable salad and barbecued peaches (marinated in Cointreau). The chicken wings were superb, hot, sticky and perfectly cooked, Dave says the secret is buying plump free range chicken wings of a uniform size. This is Davo’s version of barbecued chicken wings…..thanks Dave
|Hot & sticky barbecued chicken wings|| || |
- ½ cup of spicy tomato sauce (homemade if possible)
- 2 tablespoons honey or maple syrup
- 3 tsp tabasco sauce
- 1 tsp chilli powder (or to you liking)
- 2 tsp smokey paprika
- 2 tsp dijon mustard
- 4 tsp worcestershire sauce
- ¼ cup balsamic vinegar or verjuice
- 20 plump uniform chicken wings
- olive oil
- Mix the marinade ingredients together in a large bowl.
- Place the chicken wings in the marinade and make sure all are coated with the mixture.
- Cover and refrigerate for at least 2 hours- baste occasionally.
- Drain marinade from wings and spray or brush the wings with olive oil.
- Grill on medium heat turning the wings to get an even charred effect.
- Continue to cook on medium with the lid down until the meat is cooked through (should be moist still but not pink).