BBQ chicken wings

BBQ chicken wings



For the Sauce

  • 500g Chicken Stock
  • 100g White caster sugar
  • 100g Rice wine vinegar
  • 200g Tomato ketchup
  • 1 tbsp Mushroom ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Tabasco Pepper Sauce, to taste
  • 2 tsp Cayenne pepper

For the cheese dip

  • 300g blue cheese
  • 300ml soured cream

For the Chicken Wings

  • Juice of 4 limes
  • 2 tsp Salt
  • 4 tbsp Oil
  • 1kg Chicken wings
  • 50g Sesame seeds, toasted
  • Celery, washed and cut into sticks



Place the chicken stock in a pan over medium-high heat and reduce until it weighs 150g approximately. Place another pan over medium heat, add the sugar and cook until a medium caramel is formed. Slowly add the rice wine vinegar while whisking until the caramel has dissolved. Add the remaining sauce ingredients and whisk until well combined. Set aside.

cheese dip

To make the blue cheese sauce, remove the rind from the cheese, chop into small pieces and add to a bowl with the soured cream, and use a hand blender to blitz until smooth. Pour into a small container and allow to stand in the fridge.

Chicken Wings

When ready to cook, place the juice, salt and oil in a bowl, add the wings and toss until well coated. Allow to stand in the fridge for 45 minutes. Place the wings on a preheated barbecue and cook for 20 to 25 minutes, turning them every few minutes until cooked through. Transfer the wings to the bowl with the barbeque sauce and toss to thickly coat. Remove and transfer the wings to a clean bowl then sprinkle over the toasted sesame seeds. Serve in a bowl with the cheese sauce, celery and any
remaining barbeque sauce on the side.