Spicy Sticky BBQ Chicken
Ingredients
1.5kg Chicken Wings
1.5kg Chicken Wings
4tbsp Rice Wine Vinegar
3tbsp Soya Sauce
2tbsp Honey
1tbsp Tomato Puree
1/2 tsp Ground Star Aniseed
1/2 tsp Fennel Seed Powder
1/2 tsp Cinnamon Powder
1/2 tsp Ground Cloves
1/2 tsp Ground Black Pepper
1/2 tsp Ground Coriander
1tsp Kashmiri Chilli Powder
4 Garlic Cloves
1 1/2 inch Ginger Piece, chopped
2 Large Red Chillies
1tsp Salt
1tsp Fresh Thyme, finely chopped
Serves 4-6
Marinade
First blend the garlic, ginger, chillies and rice wine vinegar in a small food processor a few times until the herbs have broken down.
Add rest of the ingredients and blend to form a paste.
Place the chicken wings into a bowl and pour in the paste. Rub the paste thoroughly into the chicken with or without gloves on.
Cover the bowl tightly with cling film and allow to marinate for 24 hours in the fridge.
Barbeque
Barbeque the wings on a moderate heat evenly and slightly charred throughout until cooked.
Serve hot with some lime wedges.
1/2 tsp Cinnamon Powder
1/2 tsp Ground Cloves
1/2 tsp Ground Black Pepper
1/2 tsp Ground Coriander
1tsp Kashmiri Chilli Powder
4 Garlic Cloves
1 1/2 inch Ginger Piece, chopped
2 Large Red Chillies
1tsp Salt
1tsp Fresh Thyme, finely chopped
Serves 4-6
Marinade
First blend the garlic, ginger, chillies and rice wine vinegar in a small food processor a few times until the herbs have broken down.
Add rest of the ingredients and blend to form a paste.
Place the chicken wings into a bowl and pour in the paste. Rub the paste thoroughly into the chicken with or without gloves on.
Cover the bowl tightly with cling film and allow to marinate for 24 hours in the fridge.
Barbeque
Barbeque the wings on a moderate heat evenly and slightly charred throughout until cooked.
Serve hot with some lime wedges.