BBQ Chicken Wings
These chicken wings are always a great hit, they are especially delicious with a spicy sweet kick to them.
Ingredients
- 1 kg chicken wings separated into drummettes and flats
- 1 red onion chopped finely
- 4 cloves of garlic minced or grated
- 1 inch piece of ginger minced or grated
- 2 tbsp vegetable oil
- 1 cup ketchup
- 1 cup water
- 1 heaped tsp tomato paste
- 2 tbsp honey
- 2-3 tbsp brown sugar depending on the sweetness of the pineapple
- 1/4 to 1/2 cup crushed pineapple with juice
- 2 tbsp vinegar
- 2 red chillies - or 1 tsp red chilli flakes
- 1 tsp red chilli powder or cayenne powder
- 1 tsp paprika powder
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce or any steak sauce like HP
- juice of half a lime
- 1/2 tsp cumin powder optional
- salt and pepper to taste
Instructions
- First, prepare the BBQ Sauce.
- Heat the oil and then add the chopped onion and saute until they begin to soften. Then add the ginger, garlic and chopped red chilli. Stir these in for a couple of minutes until fragrant, then add all the remaining ingredients. Stir well and simmer on low heat for 20 minutes. Taste and adjust seasoning if needed.
- Allow the sauce to cool down then blend it for a smoother consistency either using a regular blender or an immersion/stick blender.
- Add half a cup of this sauce into the cleaned wings and mix well. You can cover, then refrigerate to marinate for a couple of hours or up to overnight. You can also just cook them straight away.
- Preheat the oven at 200 C. Place the wings on a rack (it helps make them slightly crispy) with a foil-lined tray beneath them to catch any drippings. if you do not have a rack, just place the wings directly on the tray. Bake for 15 minutes then turn the wings over and continue baking for another 15 minutes.
- Serve the wings with the remaining sauce on the side (or you can drizzle the sauce over the cooked wings and toss them together for a sticky finger-licking coating. Enjoy!
