Well hello there BBQ Season!

Whether it’s cooking for you and yours at dinner or having a bunch of friends over for a little shindig it’s that time of year! Although I am an all season BBQer including donning a ski jacket in winter, summer BBQs are pretty special as fantastic way to escape the heat of the oven.

I made these wings when we had our first grown up BBQ. Harry and his mates were on uni break, there wasn’t a whole lot going on and we invited our friends over for a pot luck BBQ. Fearing that the spread would be dessert heavy, I ventured to find a cheap and easy way to feed the masses. I should also mention I don’t love sausages, but lucky for us (!) because I never would have thrown all my sauces together to create these Sticky Spicy Soy Chicken Wings!

 What you need:

1kg of chicken wings
¼ cup ketchup manis
¼ cup Siracha or other chilli sauce
¼ cup Honey
2 tbs of soy sauce
3cm thumb of ginger (grated)
2 cloves of garlic
1 tsp of sesame oil plus extra for seasoning.
1 bunch of roughly chopped or shredded coriander
1 tbs of sesame seeds (optional)

Let’s do this:

  1. To prep the chicken wings get out a thick chopping board and a sharp, heavy knife (preferably a meat cleaver). Get a marinating bowl out and get place the chicken there as you prepare it.
  2. Spread the wing so you can visibly see the three joins. Then cut (or cleaver) the wings at each joint. You should be left with three pieces the drumette, the nibblette, and the wing tip. You can toss the wing tips or chuck them into the freezer to use for a stock later. Place the drumettes and niblettes in the marinating bowl.
  3. Grate in 3cm of the ginger, then 2 cloves of garlic, massage these into the chicken with a dash of sesame oil.
  4. Pour in the ketchup manis, honey, sriracha and soy sauce and massage and mix with your hands.
  5. Leave the wings to marinate for at least half an hour.
  6. Before BBQing add a tsp of sesame oil and mix through.
  7. Pre-heat the BBQ to high. Place the wings on the grill and immediately turn the heat down. This should ensure that the skin doesn’t stick to the BBQ but that it’s not so hot it goes black on the outside and raw on the inside.
  8. Cook wings for about 7-10 minutes each side (depends on your BBQ and heat retention) but cut fattest one open to check – I always panic with chicken.
  9. While the wings are cooking grab a hot dry pan and pour in the tablespoon of sesame seeds to roast, on a stove this takes no more than a minute. As soon as some seeds start to brown take of the heat and shake about.
  10. To serve for a BBQ place the wings on a platter and sprinkle with toasted sesame seeds and fresh coriander and a squeeze of lime. To make a meal serve with vermacilli noodles and quick pickle chilli cucumbers!

A bowl of wings will set you back $12.80 and will serve 4 as a meal with the noodles or 8 as finger food. This price is based on the highest prices available from two major supermarket’s online stores as at 20 December 2017. Soy sauce, honey, and sesame oil are considered pantry staples.

Note: This marinade has a lot of natural sugars so it will blacken but it’s not burned (you’ll also need to clean the BBQ by burning off some of the residue for a while – but it’s totally worth it). Also you can cook these in a pre-heated oven at 200C for about 20-30 minutes. Also, also you can make these without garlic and ginger for those with dietary issues and they are still top notch!

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