If you’re like us you’ll have done plenty of barbecuing over the summer. This is one of our quick and easy favourites and one where it doesn’t matter how much of each ingredient goes into the marinade – hence most of my ingredient list is a bit vague. The marinade works equally well with other types of chicken pieces.
- Chicken wings – mine came from Diedre of Wild Game
- Soy sauce
- Olive oil
- A good knob of freshly grated ginger
- 4-5 cloves of crushed garlic
- 2-3 tbps of runny honey – I used raw honey from Sally at Fresh Gardens
- 1 tsp each of ground cumin, ground ginger and ground coriander
- A good splodge of spicy plum sauce or tomato sauce
- A pinch of cayenne pepper (optional)
- A dash of Worcestershire sauce
- Sesame seeds – white or black or both
- Salt and pepper
In a shallow baking dish mix all the ingredients (apart from the chicken wings) to make the marinade. Taste and adjust the seasoning and/or add more of any of the ingredients as you think will work for you. Best that it’s on the thicker side than too runny.
Add the chicken wings and cover them thoroughly with the marinade. It’s easiest to do this with your hands. Marinate the chicken for at least 30 minutes.
Heat your BBQ to a moderate heat. Place the chicken wings on the hot plate or use an Emile Henry grill stone or similar. The mixture will get very sticky.
Place the chicken on the grill stone top side down. Cook for about 20 minutes. Turn the heat down a little if they start to stick. Turn the wings over and continue cooking until they’re a deep golden brown.
Serve warm or at room temperature. All ages like these either for lunch or dinner and they’re delicious with a cold beer or glass of wine.