Barbecued Chicken Wings

Chicken and Rice
From the book Chicken and Rice
By Shu Han Lee
Buy on Amazon / Hive / Waterstones

This is a crowd favourite at family barbecues and gatherings. Chicken wings are super-cheap, and the sweet salty glaze always leaves the children licking their fingers happily. The recipe can be easily multiplied for any number of new nieces and nephews.

Serves 6-8


1kg chicken wings
For the marinade:
4 tbsp light soy sauce
4 tbsp runny honey
2 tbsp rice wine
1 tbsp sesame oil
5 cloves garlic, finely chopped
4-8 bird's-eye chillies, finely chopped
To serve:
chopped spring onions


1. Combine the ingredients for the marinade. Place the chicken wings in a large resealable bag and pour the marinade over. Seal the bag and leave in the fridge for at least 2 hours, preferably overnight. Flip the bag around once in a while to make sure the chicken is all evenly marinated.

2. Preheat the oven to 190°C/gas 5. Drain the chicken, reserving the marinade in a small pan. Bring the marinade to the boil for a full minute.

3. Grill the chicken for 20 minutes on a hot barbecue, flipping often and basting, until the juices run clear when the chicken is pierced with a skewer. Alternatively, if it’s a grey, wet day, arrange the chicken wings on a greased baking tray and bake for 1 hour, or until golden and caramelized. Make sure to turn and baste the wings regularly.

4. Serve with a sprinkling of fresh spring onions, and bottles of cold beer for the grown-ups.

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