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BARBECUED CHICKEN WINGS THREE WAYS

BARBECUED CHICKEN WINGS THREE WAYS

Chicken wings are a barbecue classic but often they’re smothered in an overly sweet sauce. These three glazes are light, fresh and packed with punchy flavours. Choose one or make all three then pile them high for everyone to dig in. Get those napkins ready!

INGREDIENTS

SERVES: 4 - 6

20 large chicken wings, jointed

200g table salt

2 litres water

10 black peppercorns

4 bay leaves

 

For the Korean-Style Glaze

80ml rice vinegar

60g caster sugar

50ml Sriracha hot sauce

50ml tomato ketchup

2 tbsp gochujang chilli paste

2 tbsp sesame oil

20g butter

 

For the Honey Soy Glaze

100g runny honey

2 tbsp soy sauce

2 garlic cloves, finely grated

1 tbsp sesame oil

 

Mustard and Maple Glaze

75g butter, softened

1 tbsp cider vinegar

2 tbsp wholegrain mustard

80ml maple syrup

 

To finish

2–3 spring onions (green part only)

Black sesame seeds

Toasted (white) sesame seeds

METHOD

1: First brine the chicken. In a large bowl, whisk the salt into the water to dissolve and add the peppercorns and bay leaves. Immerse the chicken wings in the brine and place in the fridge overnight. Remove the wings from the brine and pat dry with kitchen paper.

2: To make the Korean-style glaze, put all the ingredients into a pan on the hob, bring to a simmer and cook for about 5 minutes, then take off the heat. For the honey soy glaze, whisk all the ingredients together in a bowl and set aside. For the mustard and maple glaze, melt the butter together with the cider vinegar, mustard and maple syrup in a pan over a low heat. Stir to combine; keep warm.

3: Place the chicken wings on a hot barbecue and cook for 10–12 minutes until slightly browned on each side, turning at least once. Now glaze each third of the wings with one of the glazes. Cook for a further minute or so, then turn and glaze the other side. Cook, turn and glaze the wings for another 3–4 minutes until slightly charred.

4: Remove the chicken wings from the barbecue and place them on a warmed tray. Brush generously with extra glaze and leave to rest for a minute or so. Meanwhile, finely shred the spring onions.

5: Garnish the Korean-style chicken wings with the black sesame seeds and shredded spring onion. Sprinkle the honey soy glazed wings with toasted sesame seeds. (Leave the maple and mustard glazed chicken wings plain.) Let everyone help themselves.

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INGREDIENTS

SERVES: 4 - 6

20 large chicken wings, jointed

200g table salt

2 litres water

10 black peppercorns

4 bay leaves

 

For the Korean-Style Glaze

80ml rice vinegar

60g caster sugar

50ml Sriracha hot sauce

50ml tomato ketchup

2 tbsp gochujang chilli paste

2 tbsp sesame oil

20g butter

 

For the Honey Soy Glaze

100g runny honey

2 tbsp soy sauce

2 garlic cloves, finely grated

1 tbsp sesame oil

 

Mustard and Maple Glaze

75g butter, softened

1 tbsp cider vinegar

2 tbsp wholegrain mustard

80ml maple syrup

 

To finish

2–3 spring onions (green part only)

Black sesame seeds

Toasted (white) sesame seeds

METHOD

1: First brine the chicken. In a large bowl, whisk the salt into the water to dissolve and add the peppercorns and bay leaves. Immerse the chicken wings in the brine and place in the fridge overnight. Remove the wings from the brine and pat dry with kitchen paper.

2: To make the Korean-style glaze, put all the ingredients into a pan on the hob, bring to a simmer and cook for about 5 minutes, then take off the heat. For the honey soy glaze, whisk all the ingredients together in a bowl and set aside. For the mustard and maple glaze, melt the butter together with the cider vinegar, mustard and maple syrup in a pan over a low heat. Stir to combine; keep warm.

3: Place the chicken wings on a hot barbecue and cook for 10–12 minutes until slightly browned on each side, turning at least once. Now glaze each third of the wings with one of the glazes. Cook for a further minute or so, then turn and glaze the other side. Cook, turn and glaze the wings for another 3–4 minutes until slightly charred.

4: Remove the chicken wings from the barbecue and place them on a warmed tray. Brush generously with extra glaze and leave to rest for a minute or so. Meanwhile, finely shred the spring onions.

5: Garnish the Korean-style chicken wings with the black sesame seeds and shredded spring onion. Sprinkle the honey soy glazed wings with toasted sesame seeds. (Leave the maple and mustard glazed chicken wings plain.) Let everyone help themselves.

Share this Recipe

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  • email

Print

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Save this Recipe

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TOM KERRIDGE'S OUTDOOR COOKING

80 of my best BBQ recipes from classic dishes to puddings and drinks. Bring on the sunshine!

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