Who doesn’t love chicken wings? They are fun to eat, delicious and perfect for sharing - making them the ultimate party snack. Add a barbecue dipping sauce and these scrumptious appetisers are sure to be a hit at your next event. Or why not complement them with a side of salad and rice and enjoy them as part of a cheeky midweek dinner.
The spices in the sauce can be adjusted to taste, but we love the zingy kick brought on by a little paprika and cayenne pepper!
Method
1. Heat the oil in a saucepan set over a medium heat. Add the onion, garlic, and a pinch of salt, sweating until softened, about 5 minutes.
2 . Stir in the tomato ketchup, sugar, vinegar, Worcestershire sauce, spices, and some salt and pepper to taste.
3. Bring to a simmer and then cook over a low heat until thickened, about 6-8 minutes, stirring from time to time.
4. Adjust the seasoning to taste with salt and pepper. Purée with an immersion blender until smooth. Cover and set aside until needed.
5. Preheat a barbecue to a moderately hot temperature; if using coals, wait until they turn white hot.
6. Transfer half of the barbecue sauce into a large mixing bowl. Add the chicken wings and drumettes, coating them with the sauce using your hands.
7. Brush the grates of the barbecue with some oil. Arrange the chicken pieces on the barbecue and cover with a lid.
8. Grill for 30-40 minutes, turning frequently, and basting with some of the sauce from time to time until lightly charred and cooked through.
9. When ready, remove from the barbecue and cover loosely with aluminium foil, letting them rest for at least 5 minutes.
10. After resting, serve with the remaining sauce on the side.
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Serves:
4
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Time needed:
1 hour 10 minutes
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Difficulty
Medium
Ingredients
- 1 tbsp sunflower oil, plus extra for brushing
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 250 g | 1 cup tomato ketchup
- 1 tbsp soft brown sugar
- 2 tbsp cider vinegar
- 1 dash Worcestershire sauce
- 1 pinch ground cumin
- 1 pinch paprika
- 1 pinch cayenne pepper
- 8 - 10 chicken wings, separated into wings and drumettes
- salt
- freshly ground black pepper
