BBQ chicken wings are always a winner on every occasion and wherever they're served. These wings marinated with the sweet and tangy Asian stimulated homemade barbeque sauce are simply remarkable for the grill. It's pleasant to marinate the wings for at least 8 hours or prepare them the night time earlier than grilling. A brush with honey simply whilst the wings are approximately cooked deliver these wings such a sleek and delectable finish.
INGREDIENTS
1kg chicken wings separated at the joints
3/4 cup teriyaki sauce
1 cup Oyster Sauce
1/2 cup light soy sauce
1/2 cup tomato ketchup
2 tablespoons garlic powder
1/2 cup dark rum
1/2 cup sugar
INSTRUCTIONS
Wash the chicken and pat dry.
Cut chicken wings into 3 sections. Using a sharp knife cut down the joint separating and discarding the tip. And another cut right along the drummer leaving 2 pieces.
Next, prepare the sauce.
Pour teriyaki sauce into a large bowl.
Add in the oyster sauce along with the light soy sauce and tomato ketchup.
Add garlic powder, rum, and sugar.
Stir the sauce ingredients together to combine.
Then place the chicken wings in the sauce.
Turn the wings to make sure they are well coated.
Cover the bowl with plastic wrap and marinate the chicken wings in the fridge for 8 hours, preferably overnight.
Preheat the grill to cook the chicken wings.
Place the charcoal briquettes in the center of the grill.
Light the charcoal briquettes. It takes about 15 minutes to get the charcoal to turn into coal and glow red. Use a grilling tong to even out the flame.
Lightly oil the grill grate.
Arrange chicken wings in a circle around the hot coal with the bone part of the wings pointed towards the flame and the fat part is up.
Pour some marinade on top of the chicken wings.
Put the lid on and grill chicken wings on one side for about 25 minutes.
After 25 minutes or so, remove the lid, turn the chicken wings around and brush with honey.
Cover and continue to grill for about 25 minutes or until juices run clear, stirring occasionally.
NOTES
For those who do not consume alcohol, dark rum may be omitted.
1kg chicken wings separated at the joints
3/4 cup teriyaki sauce
1 cup Oyster Sauce
1/2 cup light soy sauce
1/2 cup tomato ketchup
2 tablespoons garlic powder
1/2 cup dark rum
1/2 cup sugar
INSTRUCTIONS
Wash the chicken and pat dry.
Cut chicken wings into 3 sections. Using a sharp knife cut down the joint separating and discarding the tip. And another cut right along the drummer leaving 2 pieces.
Next, prepare the sauce.
Pour teriyaki sauce into a large bowl.
Add in the oyster sauce along with the light soy sauce and tomato ketchup.
Add garlic powder, rum, and sugar.
Stir the sauce ingredients together to combine.
Then place the chicken wings in the sauce.
Turn the wings to make sure they are well coated.
Cover the bowl with plastic wrap and marinate the chicken wings in the fridge for 8 hours, preferably overnight.
Preheat the grill to cook the chicken wings.
Place the charcoal briquettes in the center of the grill.
Light the charcoal briquettes. It takes about 15 minutes to get the charcoal to turn into coal and glow red. Use a grilling tong to even out the flame.
Lightly oil the grill grate.
Arrange chicken wings in a circle around the hot coal with the bone part of the wings pointed towards the flame and the fat part is up.
Pour some marinade on top of the chicken wings.
Put the lid on and grill chicken wings on one side for about 25 minutes.
After 25 minutes or so, remove the lid, turn the chicken wings around and brush with honey.
Cover and continue to grill for about 25 minutes or until juices run clear, stirring occasionally.
NOTES
For those who do not consume alcohol, dark rum may be omitted.
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