Finger-licking chargrilled chicken wings - Threading these deluxe tasting chicken wings on double metal skewers means they are so much easier to cook apposed to if they are individually thrown on the BBQ! These would also look fabulous piled on a big platter at a party, make sure there are finger bowls available plus a place for the bones to be disposed of. Here I served them for dinner with rice and green vegetables.
CHARGRILLED CHICKEN WINGS - Serves 4
3 x garlic cloves, crushed
30gm finely grated fresh ginger
1-2 spring onions, very finely sliced
2Tbsp finely chopped coriander root and stalks
3tsp finely chopped kaffir lime leaves (optional)
1Tbsp soft light brown sugar
2Tbsp light soy sauce
1Tbsp fish sauce
2Tbsp light extra virgin olive oil
1Tbsp lime juice
12-16 chicken wings
1 x lime for wedges
coriander leaves
COOKS NOTES
- Make marinade the night before. Toss wings in marinade in the morning, so they’ll be super-flavourful for maximum enjoyment at dinner time.
- Learn how to finely chop kaffir lime leaves on The Cooks Collective – search Coconut Chicken Chop Chop Salad in the COOK section and go 14:45 into the video.
- Place marinade into a shallow lidded container to hold all wings and toss well. Or place wings in large snap lock bag and tip in marinade. Make sure all wings are coated then remove as much air as possible. Refrigerate to develop flavours.
- For ease of even cooking, thread batches of wings onto 2 long metal skewers, piercing through both joints to keep flat (as seen in the image). This stops wings from spinning, holding them in place during cooking (and turning) on the BBQ. Four to six skewers will be needed for this number of wings.
- Chop the wing tips off before marinating if preferred as they can burn easily.
- Serve with cooked rice mixed with wilted spinach, blanched broccoli florets and stalks and baby peas. Salt well and squeeze lime over the rice, it’s delish! All can be pre-cooked and cooled, then stored separately to mix together and re-heat before serving.
- If you are a bit unsure of your BBQ, cook wings for 5 minutes each side to create char lines, then place on a baking tray in 180°C oven for 20 minutes, until cooked through.
- These would look fabulous piled on a big platter at a party. Make sure there are finger bowls available plus a place for the bones to be disposed of.
METHOD
- Mix all marinade ingredients together. Add chicken wings, toss and refrigerate for up to 24 hours to develop flavour.
- When ready to cook, pre-heat BBQ to 180°C, any hotter and the wings will burn (sugar in marinade) before they are cooked.
- Drain and reserve marinade. Thread wings onto skewers, keeping them as flat as possible.
- Cook wings on solid hotplate or on grill over flame with lid closed for some smokiness, for about 5 minutes. Assess heat and turn up or down as needed, then cook for a further 5 minutes. They’ll need to cook for about 25 minutes in total, so keep your eye on them and move them around the grill every 5-or so minutes, to avoid any hotspots, until done (see alternative method in cooks notes).
- Rest, covered on warm plate for 5 minutes before serving with chosen accompaniments.
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