Barbecue Chicken Wings, Sauce and All
A kilo of wings marinated in a barbecue sauce made from scratch in the same half hour: ketchup, vinegar, Worcestershire sauce, mustard and butter cooked down with onion and garlic. Serves four.
Servings: 4
Calories: 478kcal
Ingredients
- 1000 g chicken wings
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ cup water
- 60 g butter goes into the sauce as it cooks; it is what gives it gloss and body
- ¼ cup vinegar
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon mustard
- 1 clove garlic, finely chopped
- ¼ onion, finely chopped
- Pepper
- Chili powder, optional
Instructions
- Dissolve the salt and sugar in the water, then add the vinegar, ketchup, Worcestershire sauce, mustard and pepper.
- In a pan over low heat, cook the finely chopped garlic and onion until soft.
- Pour in the sauce mixture and the butter. Cook for about 10 minutes, stirring constantly, until it thickens.
- Toss the wings in part of the sauce and leave them to marinate for 30 minutes.
- Grill or pan-fry the wings for about 15 minutes, until cooked through.
- Transfer them to a plate and spoon the rest of the sauce over the top.
Notes
Reserve part of the sauce before the wings go anywhere near it. Sauce that has had raw chicken sitting in it should not be spooned over the cooked wings at the end, and it is easy to forget once both are on the counter. The sauce thickens as it cools, so take it off the heat while it still looks slightly loose. Wings are done when the meat pulls back from the thin end of the bone; fifteen minutes is right for a hot grill and longer in a pan. Whatever sauce is left keeps a couple of weeks in the fridge.
Nutrition
Calories: 478kcal | Carbohydrates: 17g | Protein: 26g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 820mg | Potassium: 377mg | Fiber: 1g | Sugar: 13g | Vitamin A: 739IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg