Smoked Texan Chicken Wings

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Smoked Texan Chicken Wings

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Ingredients

Adjust Servings:
1 kg Chicken Wings
1 tbsp Light Muscovado Sugar
1 tbsp Tomato Ketchup
2 tsp Sweet Smoked Paprika
1 clove Garlic crushed
1 Red Chilli deseeded and finely chopped
2 tbsp Worcestershire Sauce
2 tbsp Olive Oil

Ingredients

Directions

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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

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

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.

Zoe Negus

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