These were requested in our house last night. Sweet and spicy!
Barbecue Buffalo Wings
Makes 24 wings
2 Tablespoons of olive oil
4 Tablespoons of white wine vinegar
2 Garlic cloves, crushed
3 Tablespoons of honey
2 Tablespoons of brown sugar
1 Teaspoon of paprika
1 Teaspoon of Dijon mustard
1 Small hot chilli, de seeded and finely chopped
Salt and pepper
12 wings, halved at the joint and sharp points removed
In a large bowl, combine olive oil, vinegar, garlic, honey, brown sugar, paprika, mustard, chilli & salt and pepper. Stir well to combine and set aside.
Put the chicken wings in a glass baking dish. Make sure it is large enough so the wings don't have to lay on top of each other. Pour over the marinade and toss to coat them all really well. I would normally do this in the morning if we plan to cook them that same evening. At this point, cover and put them in the refrigerator for at least a few hours. Can even be done the day before.
When you are ready to cook your wings, preheat your oven to 350 degrees F. You may be wondering what I am doing putting them in the oven when I said they were going on the grill? Well, I like to partially cook them in the oven and then char them over the barbecue for the last few minutes. This is not essential, but it is how I like to do things. Bake them for about 10 minutes, then remove from oven toss over the marinade and turn over the wings. Put them back in the oven for another 10 minutes. Remove from oven and bring them to your barbecue.
Over a high heat, cook the wings on each side only long enough to give them a char on the outside as they are pretty much already cooked. I usually will cook them for about 3-4 minutes per side. Also, I spoon over what ever marinade is left in the baking tray which they are on the barbecue.
Remove and serve as a appetizer food or with a barbecue spread.
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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