Barbecued Chicken Wings
These easy Barbecued Chicken Wings from Chicken and Rice by Shu Han Lee are marinated in sticky spicy soy sauce.
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.
|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|
|chopped spring onions|
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.
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.
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.
Serve with a sprinkling of fresh spring onions, and bottles of cold beer for the grown-ups.