So let’s get the party started with the best chicken wings you’ve ever barbecued. Chicken wings are great for any occasion and make a perfect appetiser or even a whole meal. They’re even better when barbecued with all that extra smokey flavour and served with other delicious barbecue food.
I love the flavour and ease of cooking them on the barbecue. The marinade for these chicken wings is loaded with a balanced tangy Middle Eastern style dressing. If a barbecue is not on hand, then you will also love the oven roasted garlic and lemon chicken wings.
There are two basic ways to season wings when barbecuing — with a wet marinade, which is a very popular way, or with a spicy dry rub.
- 1 kilogram chicken wings
- 4 garlic cloves, crushed
- 1 teaspoon chilli paste/mince
- 3 tablespoons olive oil
- 1 ½ teaspoon oregano dried
- salt to season
- 1 lemon (approximately 3-4 tablespoons)
Notes from Rouba
- There’s no need to rest the wings once cooked.
- Marinating the chicken for 1-2 hours is ideal.
Begin by making the marinade. Using a mortar and pestle, crush the garlic, add the chilli and mix. Slowly add the olive oil and bring to a paste. Set aside.
The first cut that you’ll make will be the joint between the wingtip and the wingette. Using a sharp knife, remove the pointed wingtip by cutting off from the joint. Then slice through the skin separating the drumette and the wingette but don’t cut all the way through. Using two hands pull apart to flatten (you will hear the bone crack) but keep intact.
Make two slits across the wingette and then butterfly, open the drumette from each side.
Place the chicken wings into a bowl and season with salt. Add the garlic and chilli paste to the chicken wings and toss to coat evenly massaging all over.
Add the dried oregano and lemon and mix well. Allow to marinate for at least an hour prior to cooking.
You will need to cook the wings on a very hot barbecue. So take advantage of the heat just after the flames have died down and the embers are hot.
Servings: serves 4-6 people as a side dish
Why you’ll love this recipe:
Easy to make