Wednesday, 16 January 2013

Sticky BBQ Chicken Wings

Another one from Nigel; I popped the jointed chicken wings and legs into a bowl and immediately covered with the marinade. Refrigerated, they were happy for four days, after which the marinade had completely permeated the chicken.

  • two chicken wings and two chicken legs, or roughly the same quantity of whatever chicken pieces you have to hand
For the marinade:
  • 1 tsbp light soy sauce
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 clove of garlic
  • half a stalk of lemongrass
  • 1 tsp sugar
For the dipping sauce:
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp rice vinegar
  • 3 tbsp white sugar
  • half a thumb of ginger
  • 1 chilli (optional)
  • juice of a lime
Crush the garlic and finely slice the lemongrass, then mix together with the other marinade ingredients; cover the chicken pieces and refrigerate for 1-100 hours. For the dipping sauce, finely dice the chilli and grate the ginger into a very small saucepan, and add the other ingredients. Heat gently to dissolve the sugar, then take off the heat.

BBQ the chicken pieces for 15-20 minutes, until cooked through and crispy at the edges. Serve with the dipping sauce, over plain steamed rice with some stir-fried vegetables.

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