HOT, SWEET, AND STICKY CHICKEN WINGS Using Weber Braai/Grill (from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae). Buffalo wings or chicken wings are a great snack to share around. Not only are they easy to cook, but they are relatively inexpensive. These make a great demonstration dish to cook, as the wings go a long way. Make sure that there are plenty of paper serviettes on offer for a quick clean-up! Serves: 6 to 8 Marinade: 125 ml tomato sauce 60 ml balsamic vinegar 30 ml dark brown sugar 20 ml granulated garlic or 2 garlic cloves, crushed 20 ml Worcestershire sauce 15 ml Tabasco sauce 10 ml prepared Dijon mustard 10 ml paprika 10 ml chilli powder or chilli flakes 20 chicken wings, wing tips removed Extra-virgin olive oil 1. In a medium bowl whisk the marinade ingredients together. 2. Rinse the chicken wings under cold water and pat dry with paper towels. 3. Place in a large, re-sealable plastic bag, and pour in the marinade. 4. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. 5. Remove the wings from the bag and discard the marinade. 6. Lightly brush or spray the wings with oil. 7. Sear over direct medium heat in the Weber (180°C - 230°C), with the lid closed as much as possible, until well marked: 4 to 6 minutes, turning once. 8. Continue grilling over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone: 8 to 10 minutes. 9. Serve warm. Equipment and accessories Knife, bowl, paper towel, large Ziploc plastic bag, brush, tongs, oven gloves, serving platter, serviettes Weber char-basket charcoal holders (for indirect cooking) Weber charcoal briquettes and firelighters Weber drip pans large Or: Weber Genesis or Summit range of gas braais. HOT, SWEET, AND STICKY CHICKEN WINGS Appliance Range
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HOT, SWEET, AND STICKY CHICKEN WINGS
Using Weber Braai/Grill (from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae).
Buffalo wings or chicken wings are a great snack to share around. Not only are they easy to cook, but they are relatively inexpensive. These make a great demonstration dish to cook, as the wings go a long way. Make sure that there are plenty of paper serviettes on offer for a quick clean-up!
Serves: 6 to 8
Marinade:125 ml tomato sauce60 ml balsamic vinegar30 ml dark brown sugar20 ml granulated garlic or 2 garlic cloves, crushed20 ml Worcestershire sauce15 ml Tabasco sauce10 ml prepared Dijon mustard10 ml paprika10 ml chilli powder or chilli flakes 20 chicken wings, wing tips removedExtra-virgin olive oil
1. In a medium bowl whisk the marinade ingredients together.2. Rinse the chicken wings under cold water and pat dry with paper towels. 3. Place in a large, re-sealable plastic bag, and pour in the marinade. 4. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.5. Remove the wings from the bag and discard the marinade. 6. Lightly brush or spray the wings with oil. 7. Sear over direct medium heat in the Weber (180°C - 230°C), with the lid closed as much as possible, until well marked: 4 to 6 minutes, turning once. 8. Continue grilling over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone: 8 to 10 minutes. 9. Serve warm.
Equipment and accessoriesKnife, bowl, paper towel, large Ziploc plastic bag, brush, tongs, oven gloves, serving platter, serviettesWeber char-basket charcoal holders (for indirect cooking) Weber charcoal briquettes and firelightersWeber drip pans large Or: Weber Genesis or Summit range of gas braais.
HOT, SWEET, AND STICKY CHICKEN WINGS
ApplianceRange
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