These are my favourite wings – the recipe changes a little each time I make these, so feel free to play. Want them spicier – add hot paprika or more tabasco. Add a shot of whisky? why not?
This recipe should be for about 2kg Chicken Wings (tips removed and cut into 2 parts)
Stock to boil the chicken wings in:
- 2 heaped tsp sweet smoked paprika
- 1tsp English mustard powder
- 1 tsp old bay seasoning /spice mix
- 3tsp BBQ seasoning/ spice mix
- 1 tsp veg boullion (or stock cube, or salt)
- 7 splashes tabasco sauce
- 2 bay leaves
- 200g sugar
For the sauce/glaze
- 200g dark brown sugar
- 1/2 tsp bay seasoning
- 2 heaped tsp sweet smoked paprika
- 1 tsp veg boullion or salt (-ish to taste)
- 10 spashes tabasco
- 3 tsp BBQ seasoning /spice mix
- 100ml BBQ sauce or ketchup or worcestershire sauce
- 3 tbl vinegar
Method
- mix up the stock and boil the chicken wings for 20-25 minutes – adding enough water to just cover the wings. (Pack em down first)
- mix up the sauce ingredients and briefly bring to boil so that the sugar disolves. might need a splash of water..
- drain the wings, let them air dry a little in the pan, then add the glaze.
- BBQ on a hot grill for about 5 minutes, until the skin crisps a little, and glaze has some colour, but not flat out burnt.
You can prepare these ahead of time and cook in a hurry. The chicken is cooked, so as doesnt need long on the grill – just heat up. Keep them refrigerated if cooking ahead of time though.