Ingredients
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1 kg Chicken Wings
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1 tbsp
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1 tbsp Tomato Ketchup
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2 tsp Sweet Smoked Paprika
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1 clove Garliccrushed
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1 Red Chillideseeded and finely chopped
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2 tbsp Worcestershire Sauce
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2 tbsp Olive Oil
Directions
As we are having unseasonably warm weather at home this week, we have gone for a BBQ meal for the Texan Grand Prix. Smoked Texan Chicken Wings appealed to us as they are so easy to make, simply put the chicken wings in a container with all of the other ingredients and bung them in the fridge for a minimum of 2 hours. (We put ours in the night before.)
To cook you can barbecue them or simply roast them in the oven for 30 minutes. They were finger lickin’ good and went down a storm with our ribs, coleslaw and southern potato wedges. Thanks Mary Berry and BBC Food for the recipe.
Steps
1
Done
|
Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix/ |
2
Done
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Pour the marinade over the chicken and toss to coat. Cover with cling film and marinate in the fridge for at least 2 hours or overnight. |
3
Done
|
When you are ready to cook the chicken, preheat the oven to 220C/200C Fan/Gas 7 or heat up the barbecue. If you are using a barbecue, allow the flames to flare up and die down until the coals are just glowing before you start to cook the chicken. |
4
Done
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If cooking in the oven, transfer the chicken and marinade into a roasting tin in a single layer. Roast or barbecue for about 30 minutes, turning once halfway through, or until cooked through and a deep golden-brown. |
5
Done
|
Serve hot or cold with salad and coleslaw. |