Sweet, sticky, black peppery wings

The days are getting longer and the sun shining brighter. It can only mean one thing, it’s time to dust the dust off the BBQ and get some coals cranking.

We had a few friends over last weekend for our very first BBQ of the summer. I marinated 2kg of chicken wings in my favourite marinade and they went down extremely well. It’s a family recipe that’s very close to heart as it brings back some of my fondest childhood memories. Family BBQs, birthday parties and having my brother home for his uni breaks.

It’s a dead simple marinade. Just dark soy sauce, sugar and a good load of black and white pepper. This marinade pairs really well with various chicken cuts and strips of pork belly. What my family likes to do is to prepare this in bulk and storing half of the marinated meat in the freezer as an emergency meal.

INGREDIENTS

2.5 kg chicken wings

3/4 cup sugar

1/2 cup dark soy sauce

1-2 tablespoon black pepper

1/2 tablespoon white pepper (optional)

 

METHOD

1. In a saucepan over low to medium heat, combine sugar and dark soy sauce until sugar is dissolved. At this point, it’s a good idea to give the marinade a taste to ensure it’s sweet and not overpowered by the taste of soy sauce. If it’s not sweet enough, just add more sugar. Stir in pepper.

2. Marinade chicken wings in a shallow dish or sealable bag for a good few hours, preferably overnight. Turn meat around halfway during it’s marinade to ensure it’s evenly marinated.

3. Whip the wings on a BBQ or oven (heated to 180ºC) for 20-25 minutes until cooked and edges are wonderfully caramelised. For better flavour, baste the meat with leftover marinade or brush with some honey when it’s halfway cooked. Collect the drippings as it makes a delicious dip for the meat.

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