Difference between revisions of "Sticky Barbecued Chicken Wings"
From zen2
(Created page with '===INGREDIENTS=== Makes 20 *½ cup/120ml tomato ketchup *¼ cup/60ml balsamic vinegar *4 cloves garlic minced or very finely chopped *4 teaspoons Worcestershire sauce *2 teaspoo…') |
m (1 revision) |
(No difference)
| |
Latest revision as of 08:45, 25 July 2013
INGREDIENTS
Makes 20
- ½ cup/120ml tomato ketchup
- ¼ cup/60ml balsamic vinegar
- 4 cloves garlic minced or very finely chopped
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 4 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- dash Tabasco sauce (more if you like it hot)
- 20 chicken wings, tips removed
METHOD
- In a medium size bowl, mix together all of the marinade ingredients.
- Rinse the chicken wings under cold water and then pat dry with kitchen paper.
- Place the wings in a large dish or food container and pour over the marinade.
- Turn the wings in the marinade to coat thoroughly.
- Cover with a lid or cling wrap and refrigerate for several hours, preferably overnight.
- Drain the chicken wings from the marinade and place them on a hot barbecue.
- Turn and baste them regularly with a little of the marinade.
- Cook over a medium heat for around 8 to 10 minutes until crisp on the outside and no longer pink at the bone.