Recipe: BBQ Wings

This is a great way to serve wings with no mess when your eating them. There’s a bit of prep involved first but we’ll worth it for your guests. You can even buy extra wings, prepare them and freeze them so you just pull them out ready to go in the marinade when you need them.  

Depending on your preference, mood and guests you can adapt the barbecue marinade to suit you with condiments and spices in your larder or using one of our dry spice mixes.

Recipe courtesy of Mark Hix

Method

• STEP 1

  If your chicken wing is the full wing with three sections, with a heavy knife remove the mini drumstick section and put to one side or freeze it for another snack. You will be left with the centre section. Chop off the tip and just inside the joint where you removed the mini drumstick joint. This will leave you with the main wing to use.

• STEP 2

  Place the trimmed middle section in a saucepan covered with water and add half a tablespoon of salt. Bring to the boil and simmer for 15 minutes. Then drain and leave until cool enough to handle.

• STEP 3

  Once cool, carefully remove the bones from the wing, leaving the meat in tact.

• STEP 4

  Blend all the ingredients for the marinade and mix with the chicken wings. Put them in a non-corrosive container in the fridge, cover with cling film and leave for a couple hours or overnight in the fridge.

• STEP 5

  Pre-heat the oven to 180ºC/350ºF/gas mark 4. Transfer the wings and marinade into an ovenproof dish and cook in the oven for 45 minutes stirring every so often. If the marinade becomes dry and is in danger of burning, remove the dish from the oven, add a little water, stir well and return to the oven.

• STEP 6

  To serve, transfer to a serving dish and garnish with coriander sprigs and serve with cocktail sticks.