Barbecue chicken wings recipe
 Crowd-pleasing and economical, there’s nothing better than barbecue chicken wings sizzling on the grill – though these are equally tasty when cooked in the oven or on a griddle. A smoky rub and a sticky, spicy glaze give double the flavour. I like to brine my wings as it plumps up the chicken, but this is optional. You’d need to brine the wings at least 4 hours before cooking. 8–12 chicken wings2 bunches spring onions, choppedsesame seeds, to garnish (optional) 8–12 chicken wings 2 bunches spring onions, chopped sesame seeds, to garnish (optional) 1 tbsp sea salt1 large onion, roughly chopped1–2 rosemary sprigs2 bay leavesblack peppercorns 1 tbsp sea salt 1 large onion, roughly chopped 1–2 rosemary sprigs 2 bay leaves black peppercorns 2 tbsp smoked paprika2 tbsp garlic powder2 tbsp onion powder1 tbsp dried chilli flakes, crushed (optional)1 tbsp freshly ground black pepper1 tbsp light brown sugar4 tbsp vegetable oil 1–3 Scotch bonnet chillies, finely chopped (optional) 2 tbsp smoked paprika 2 tbsp garlic powder 2 tbsp onion powder 1 tbsp dried chilli flakes, crushed (optional) 1 tbsp freshly ground black pepper 1 tbsp light brown sugar 4 tbsp vegetable oil 1–3 Scotch bonnet chillies, finely chopped (optional) 3 tbsp soy sauce3 tbsp vegetable stock or water3 tbsp honey2 tbsp brown sugar3 tbsp cider vinegar or rice vinegar3 tbsp tomato ketchup1 large onion, finely chopped1 tbsp grated fresh ginger2 tbsp finely chopped garlic1 tsp freshly ground black pepper1 bay leaf 3 tbsp soy sauce 3 tbsp vegetable stock or water 3 tbsp honey 2 tbsp brown sugar 3 tbsp cider vinegar or rice vinegar 3 tbsp tomato ketchup 1 large onion, finely chopped 1 tbsp grated fresh ginger 2 tbsp finely chopped garlic 1 tsp freshly ground black pepper 1 bay leaf Method Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine.Prepare your barbecue: allow the flames to die down until the coals are just glowing.Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse.To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick.When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. To serve, sprinkle with spring onions and sesame seeds, if using. Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine. If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight. Drain the wings and pat dry, discarding the brine. Prepare your barbecue: allow the flames to die down until the coals are just glowing. Prepare your barbecue: allow the flames to die down until the coals are just glowing. Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse. Meanwhile, for the spice rub, mix all the ingredients together in a large bowl. Add the chicken wings and turn to coat in the spice rub: use a spoon or wear disposable or clean rubber gloves to protect your skin from the Scotch bonnets, if using. Set aside for 10–20 minutes for the flavours to infuse. To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick. To make the glaze, put all the ingredients in a small saucepan and simmer for about 15 minutes until the volume of liquid is reduced by half, stirring occasionally to prevent it from burning. If it separates, add a little cold water to bring it back together. Take care not to overreduce: it should be syrupy and sticky, but not thick. When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes (see the recipe tip, if your barbecue has a lid), turning every 10–15 minutes and brushing the glaze over both sides, until browned and cooked through. To test with a probe thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer: the juices should run clear. The wings should be crispy and charred in places. To serve, sprinkle with spring onions and sesame seeds, if using. To serve, sprinkle with spring onions and sesame seeds, if using. Recipe tips Buy good quality chicken wings, as plump as you can get. Cook more than you think you’ll need as they always get eaten quickly. If your barbecue has a lid the chicken will cook in 20–25 minutes. To cook in the oven or on a griddle, preheat the oven to 200C/180C Fan/Gas 6 or preheat the griddle to hot. Put the spice-rubbed chicken in a large roasting tin – or directly onto the griddle – and brush with some of the glaze. Cook for 30–45 minutes, turning every 10–15 minutes and brushing the glaze over both sides, until cooked through. If you are cooking other things on the barbecue you can start cooking the wings in the oven and finish on the barbecue to add some charred flavour.