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
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.
For the cheese dip
300g blue cheese
300ml soured cream
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.

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
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.
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