One day, I found my husband soaked and huddled under a parasol with intermittent lightning flashes in the background. Words were exchanged. Oh yeah. Words like "Is it nearly done?" and "Take care not to get the food wet".
As the summer draws to a close, we try to take advantage of the last dry days to barbecue. The chosen sacrifice on this occasion is chicken wings. I can't believe how small the chicken wings in the supermarket are nowadays. I hope they are not from chicks.
I used an Asian style marinade on these chicken wings. Aside from the trinity of garlic, ginger and spring onions, I've added mango puree. I like fruit on barbecue marinades because it makes the meat sweet. A final glaze of soy sauce and honey seals the deal.
20-25 chicken wings
3 cloves of garlic, crushed
1 tsp. chopped red chillies
1 tbsp. chopped ginger
2 stalks of spring onions, cut into rounds
1/4 c. soy sauce
1 tsp. sesame oil
1/3 c. mango puree
1 tbsp. brown sugar
3 tbsps. honey
2 tbsps. light soy sauce
2 tbsps. oil
Mix all of the marinade ingredients and puree in a food processor.
Prepare the chicken wings by cutting off the wing tips and cleaning the wings very well. Make sure there are no feathers or stubbles left on them.
Cut slits on the thick parts of the wings to let the marinade penetrate the meat.
Mix the marinade with the meat and leave for at least an hour or overnight if you have time.
Grill on the barbecue on low heat for 10-15 minutes on each side.
Mix the glaze ingredients together and brush the wings. Cook for another 2 minutes on each side just to set the glaze. They are now done.
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