- 24 chicken wings
for the marinade
- 2tbsp dark muscovado sugar
- 1tbsp red wine vinegar
- 1tbsp Worcestershire sauce
- 1tsp mustard powder
- 150g (5oz) tomato ketchup
- 25ml (1fl oz) water
- ¼tsp chilli powder
- ½tsp garlic salt
- 250g (9oz) barbecue sauce (we like French’s Classic BBQ Sauce, available from most supermarkets)
you will need
- a large handful hickory chips (from supermarkets), soaked in water
If you’re making the barbecue sauce, mix all the marinade ingredients to form a smooth paste. Place the chicken in a bowl and cover with the marinade. Mix well to coat, cover and put in the fridge for a few hours or overnight to marinade.
For the barbecue, simply add the soaked hickory chips to the barbecue with the coals. Start cooking the wings on the hot spot of the coals then move to a cooler spot to cook through, for around 15 to 20 minutes.
If you prefer to oven cook, heat the oven to 200C, 180C fan, 400F, gas 6. Place the hickory chips in a roasting tin, and add a wire rack. Cover with a tent of foil, sealing the edges. Heat and allow smoke to develop, for around 10 minutes. Remove the foil, take the chicken out of the marinade and place directly on the wire rack. Re-cover with the foil and cook for 25 to 30 minutes.
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