Ingredients
Chicken wings: 8; Salt to taste; Black pepper to taste; Barbecue sauce: 35 ml; Honey: 15 ml; Dijon mustard: 5 gms; Worcestershire sauce: 5 ml; Tabasco sauce to taste; Crushed garlic: 1 tbsp; Oil: 30 ml.
Method
Rinse chicken wings and pat dry with a kitchen paper towel. Cut off and discard wing tips, also known as winglets. Then cut each wing at the joint to make two pieces. Rub chicken wings with crushed garlic and sprinkle wing pieces with salt and pepper. Keep the chicken for 15 minutes to absorb the garlic. Mix together dijon mustard, honey, barbecue sauce and Worcestershire sauce to form a marinate. Mix chicken wings with marinate and leave aside for another 30 minutes. Place the broiler pan on fire and add a few drops of oil. Place wings on the heated pan. Boil for 5-6 minutes on each side or until chicken wings are nicely brown and cooked. Serve hot.
Chicken wings: 8; Salt to taste; Black pepper to taste; Barbecue sauce: 35 ml; Honey: 15 ml; Dijon mustard: 5 gms; Worcestershire sauce: 5 ml; Tabasco sauce to taste; Crushed garlic: 1 tbsp; Oil: 30 ml.
Method
Rinse chicken wings and pat dry with a kitchen paper towel. Cut off and discard wing tips, also known as winglets. Then cut each wing at the joint to make two pieces. Rub chicken wings with crushed garlic and sprinkle wing pieces with salt and pepper. Keep the chicken for 15 minutes to absorb the garlic. Mix together dijon mustard, honey, barbecue sauce and Worcestershire sauce to form a marinate. Mix chicken wings with marinate and leave aside for another 30 minutes. Place the broiler pan on fire and add a few drops of oil. Place wings on the heated pan. Boil for 5-6 minutes on each side or until chicken wings are nicely brown and cooked. Serve hot.
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