This weekend a group of friends came over for a Bogan BBQ in the 'burbs. On the menu: baby back ribs, chicken wings and snags on the barbie of course! I've always had a soft spot (literally) for honey soy BBQ wings, sticky and blackened! These ones keep true to the basic flavours but add a little more depth with the addition of the scallions, ginger and sesame oil. And the chilli sauce gives them just a bit of kick! If it were just me eating them, i'd up the chilli sauce a bit more.
The cooking time might seem excessive but a person in the know (thanks mum!) let me in on a good secret: there's nothing worse than wings where the fat in the skin has not melted, so it's a bit rubbery. The long cooking time ensure that the fat melts through the meat, keeping it tender and crisping the skin! Good basting and turning will ensure the wings don't burn.
Ingredients (makes 3kg wings... LOTS OF WINGS!)
- 3kg chicken wings or drumettes
- 1/2 cup honey
- 1/3 cup chilli sauce
- 1 cup chopped scallions
- 5 cloves garlic, chopped
- 5 tbsp oyster sauce
- 5 tbsp sesame oil
- 5 tbsp soy sauce
- 2 tsp ground ginger
MethodIt can't get much simpler than this!
Combine all of the ingredients except the wings in a bowl
Add the wings and stir through
Cover and transfer to the fridge overnight to marinate.
Preheat oven to 230 degrees
Place the wings on a lined tray, reserving the marinade sauc
Transfer to oven, and bake for 75 minutes, turning often and basting with the marinade.
Note: Just make sure that you bake for at least another 15 minutes after basting to ensure you cook off any bacteria!