This recipe is a work-in-progress that can change depending on what you are in the mood for and what you have available in the cupboard. All good summer BBQ recipes are like this – making them more versatile for spur-of-the-moment picnics, backyard barbeque parties and cottage fare.
- 2 pounds chicken wings
- 1 tablespoon sea salt (for pre-cooking)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 tablespoons whiskey
- 1 tablespoon maple syrup
- ¼ teaspoon tabasco
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- ¼ cup chopped fresh flat leaf parsley
- salt and pepper to taste
- Separate wing at joint, cut through skin and joint with heavy kitchen scissors or large cleaver. Repeat with all wings. Rinse under cold water and place in pot. Cover with cold water, add 1 tablespoon sea salt and bring to a boil. Drain and allow to cool.
- Combine the rest of the ingredients and mix well in large bowl. Place chicken in bowl and toss to cover. Store in tupperware container or plastic freezer bag until ready to cook. Marinate at room temperature for no more than a few hours, in fridge if marinating overnight (bring to room temperature before cooking).
- Grill wings on medium heat until cooked (get some nice grill marks on them). Serve with blue cheese dip, ranch dressing or reserve some of marinade prior to adding chicken to it and reduce to half and serve alongside.