CaLDRON is a monthly ezine focusing on ‘all things food’ like recipes, wine, restaurants, reviews, hospitality etc… The brain child of Sid Khullar, a self confessed food addict, this ezine is a must read if you are passionately obsessed about food and also to get a ‘well-rounded’ peek into India’s food scene.
Sid (along with a couple of other foodaholics) also runs a Facebook food group, Chef at Large with 70,000+ members; as you can imagine, there is no dearth of food conversations and inspirations in this group. There are plenty of recipes featured both on the website and in the group which I would highly recommend.
This recipe for barbecue chicken wings is one of the first that I tried from CaLDRON; it appears in the March 2014 edition.
Chicken wings are an absolute family favourite and in my opinion, one of the best starters for a fun-filled party. There are plenty of options and recipes that you can try with these humble wings.
The flavours in the barbecue marinade are lipsmackingly delicious; the wings are smothered in a generous medley of hot English mustard, barbecue sauce, Worcestershire sauce, red chilli and garlic. Top the wings off with caramelized smoky onions and you have the most delicious chicken wings on your plate.
And please don’t insult these wings with your fancy cutlery. Bring out the child in you and bite into the succulent juicy meat falling off the bone, finally lickin’ off the sweet, salty, spicy sauce off your fingers.
(I have used different measurements to the original recipe)
1. 6 chicken wings, washed and drained
2. ½ tsp white pepper
3. ¼ tsp hot english mustard paste
4. 2 garlic cloves, finely chopped
5. Salt, to season
6. ½ tsp red chilli powder
7. 1 tbsp Worcestershire sauce
8. 2 tbsp vegetable oil
9. 1 tbsp barbecue sauce
10. 1 onion, sliced fine
11. 1 tsp tomato ketchup
12. Parsley leaves, finely chopped for garnish
1. Prepare the marinade by mixing half the garlic, Worcestershire sauce, mustard, white pepper, red chilli powder, salt and oil. Taste the marinade and adjust the measurements to get the perfect balance of flavours.
2. Marinate the chicken wings in this for at least 2 hours.
3. Preheat the oven to 160°C, place the chicken in an oven-proof pan and bake for 25 minutes turning over once in between.
4. Heat a pan, add oil; add the garlic and onions, sauté till caramelized.
5. Remove from heat and add the tomato sauce, barbecue sauce and mix well.
6. Toss the chicken wings through this mixture until coated well.
7. Garnish with parsley leaves and serve hot.
Got a favourite chicken wing recipe? I would love to hear about it.
Tagged: barbecue, barbecue chicken, barbecue party, barbecued wings, bbq, cal, caldron, chef at large, Chicken, chicken wing recipes, chicken wings, mustard, party food, starters, worcestershire sauce