Couple of days ago a good friend told me she & her partner are planning a beer and wings night, and asked if I have any good wings recipe. I immediately remembered three recipes which ended on my shortlist after quite a lot of experiments. This is the first post out of three, so stay tuned!
We start with the sweet, hot & sticky wings – very easy recipe, not too much work, and the outcome is absolutely mouthwatering!
The best thing about these wings is the sticky and sweet caramelized syrup, which after a while reveals it’s piping hot and spicy side.
- 3/4 cup ketchup
- 1 cup sweet Thai chili sauce (e.g. sriracha)
- 2 tbsp balsamic or apple cider vinegar
- 3 tbsp honey
- 4 tsp garlic powder
- 4 tsp Worcestershire sauce
- 2 tsp smooth Dijon mustard
- 2 tsp sweet paprika
- 2 tsp cayenne pepper / ground chipotle powder
This marinade will be enough for about 15-20 wings – that’s 1.5 – 2 kg (~4-6 lb).
To begin with we need to get the wings ready… I always like to chop off the tip – it’s got nothing but skin and bone, so leaving it on is just useless, really. Use a sharp knife or a scissors to chop the tip in the joint.
Place the marinade ingredients – all of them – in a big bowl and whisk until smooth and combined, then set aside.
The best way to marinate the wings is to use a large resealable plastic bag – place all the wings in, pour the marinade over, squeeze the air out and seal it. Toss the bag a little to distribute the marinade evenly and refrigerate for about 4-5 hours, or as long as overnight, for better taste.
Grilling – medium direct heat, 5-6 minutes per side, flipping 3 times, starting on the skin. Simply speaking, each side of the wing has to face fire twice. Overall cooking time – 20-24 minutes.