Saturday, 20 July 2013

Hot 'n' Sweet Grilled Chicken Wings

A very popular appetizer in most continental food joints are "Chicken wings".
However the portions served in the restaurants are so less that we are never satisfied.
Since we all love chicken wings, I make my own version of the chicken wings and call it "Hot n Sweet Grilled Chicken wings".
Really easy to make. You could alter the quantity of the honey or barbecue sauce according to your taste buds.

Serves 6
Chicken wings - 1 kg - rinsed and dried
Ground black pepper - 1 tbsp
Onion powder - 1/2 tbsp
Chili powder - 1/2 tbsp
Garlic powder - 1/2 tbsp
Salt - 1/2 tbsp
Honey - 1/2 cup
Hot barbecue sauce - 1/2 cup  (or more to taste; use your favorite and the hottest sauce you can stand)
Apple juice - 1 tbsp 

Take a large bowl, add the pepper powder, onion powder, chili powder, garlic powder, and salt.
Mix well.
Put the chicken wings into this bowl, mix well with the dry powders and marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.
Now you can grill the chicken wings either on an open grill, or electric grill (OTG) or in a regular pan.
Grilling on open/charcoal grill:
Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. You could also put the wings and sauce in an aluminum pan and hold directly over the coals while you're glazing the wings.
Grilling in an Electric oven (OTG):
Place the wings in a oven proof dish, pour the warm sauce over the wings and grill for 20-30 mins in a pre-heated oven at 200 degrees.
Grilling in a Pan:
Take a large pan, keep on low heat, place the wings in it, pour the warm sauce over the wings, cover and cook for 10 minutes till the chicken wings are cooked. Then open the pan, and cook until sauce gets sticky and the wings become glazy.
Serve hot.

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