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Barbecued chicken wings

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 13
Servings 4
Time 30 minutes


  • 30
    sunflower oil
  • 1
    small onion, finely chopped
  • 5
    hot mustard powder
  • 15
    Worcestershire sauce
  • 80
    tawny port
  • 15
    brown sugar
  • 300
    tomato sauce
  • pinch chilli flakes
  • 1
    lemon, sliced
  • salt
  • freshly ground black pepper
  • 1
    chicken wings


15 minutes
SAUCE Heat the oil. Add the onion and sauté for 12 minutes. Add the remaining ingredients, including salt and pepper (but not the chicken wings) and bring to a simmer, stirring frequently. Simmer uncovered for 20 minutes to blend the flavours, but don't allow to boil. Remove from the heat and leave to cool. Cut each wing into 3 joints, discarding the tip. Using a sharp knife, cut the flesh away from 1 end of the bone and pull the meat back to form a small ball of meat at the end of the bone. When pulling back the meat on the segment with 2 bones, pull the small bone out and discard before pulling the meat back to form a drumstick. Place the jointed chicken wings in a dish and pour the cooled barbecue sauce over. Turn the chicken wings to coat well. Place on a rack and grill until crisp and golden, 12 to 15 minutes. Serve the chicken wings hot or cold.

Read more on: poultry  |  grill

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