The best barbecue chicken wings
Chicken wings are actually always good. But when you prepare these spicy seasoned chicken wings on the barbecue, they are perhaps the best! However, to get the best results you need to take some precautions. When you 'just' put chicken wings on the barbecue, there is a chance that the chicken wings will dry out.
The wings are not that big and by the time they are cooked through, they are often a bit dry on the outside. That's why I'm sharing my best 'secret' with you today, to ensure that the chicken wings always remain tender and juicy.
Brine for chicken wings
To ensure that you always get the tastiest chicken wings, there is one important part that you absolutely must not miss: the 'brine'! In Dutch we would say 'pekel'. Before cooking, the meat is first placed in a bath of water with a lot of salt, vinegar, sugar and spices. As a result, it absorbs extra flavor and moisture, which benefits the end result.
Actually, a 'brine' is a great way to give all types of meat extra taste and tenderness. But I really think it's a must with chicken. Give it a try and you'll notice the difference right away.
You can make 4-6 portions of barbecue wings with this recipe
Ingredients:
For the brine
- 1 L water
- 75 g salt
- 50 gr granulated sugar
- 3 tbsp apple cider vinegar
- 1 tbsp chili flakes
- ½ tbsp ground black pepper
For the chicken
- 1 KG chicken wings
- 2 tbsp (sunflower) oil
- 1 tl paprika
- 1 tl ground coriander
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For the sauce
- 2 tomatoes, sliced
- 2 red peppers, halved
- 1 Madame Jeanette pepper (to taste)
- 3 tbsp olive oil
- 3 tbsp apple cider vinegar
- A pinch of ground cloves
- 3 tbsp granulated sugar
- ½ tsp onion powder
- Salt and pepper to taste
Preparation barbecue chicken wings
First make the 'brine' for the chicken wings. To do this, heat a quarter of the water in a pan. Mix in the salt and sugar and stir until the sugar crystals have dissolved. Then add the rest of the ingredients and mix well again. Then pour the mixture into a large bowl. When the 'brine' has cooled down to room temperature, you can put the chicken wings in it.
Place the bowl with the chicken wings in the fridge for 4-6 hours to allow the flavors to infuse. Then drain the wings and pat them dry with kitchen paper.
Now mix all the ingredients for the marinade in a bowl and rub the chicken wings with it. You can put the chicken wings on the barbecue straight away, but I find it more convenient to stick about 5 on two skewers, so that I can easily turn them over.
To make the barbecue sauce, pour some oil into a (cast iron) pan and place the chopped vegetables on top.
Heat the barbecue and place both the pan and the chicken wings on the grid. Turn the chicken wings regularly so that they cook evenly. They are ready after about 20-25 minutes.
Remove the chicken wings and the pan from the grid and put the contents of the pan together with the vinegar, sugar, cloves, onion powder and salt and pepper in a blender and mix until smooth.
Serve the chicken wings with the sauce, bread or fries, and of course a delicious salad. Enjoy your meal!
More recipes like this?
Almost a million people are now cooking with my recipes. In my books, you will find hundreds more new dishes to discover. The best part? Order today = cook tomorrow!
based on 892 Review (s)
