News
29 Apr 2025
BBQ Spicy Chicken Wings
Ingredients
- 8–12 Chicken wings
- 2 x bunches spring onions, chopped
- Bramik sesame seeds, to garnish (optional)-Toasted
For the brine (optional)
- 1 tbsp Maldon’s sea salt
- 1 large onion, roughly chopped
- 1–2 rosemary sprigs
- 2 CRG -bay leaves
- Small amount of CRG black peppercorns
For the Rub
- La Mexicana Fajita Seasoning
- Salt & Pepper
Marinade /Glaze
- 1 x Tablespoon of Santa Maria Chipotle paste
- 4 x Tablespoons CRG Barbeque Sauce
Method
- Optional: If you want to brine the wings, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt. Add the chicken wings, adding a little more water if necessary to ensure they are completely submerged. Leave in the fridge for at least 4 hours or overnight
- Prepare your barbecue: Allow the flames to die down until the coals are just glowing
- Drain the wings and pat dry, discarding the brine if used & place the wings in a bowl
- Dust the Chicken with La Mexicana Fajita Seasoning, pinch of Salt & Pepper
- To make the glaze — place the BBQ Sauce in a bowl and Mix in the Chipotle Paste
- Brush the Wings with the Glaze and place on a tray
- When the barbecue is ready, put the wings on the barbecue and grill for 30–45 minutes. turning every 10–15 minutes, brushing the glaze over both sides, until browned and cooked through
- To serve: Sprinkle with the spring onions and the Toasted sesame seeds
Note: Always make sure the chicken is cooked througly before serving — A Simple test is to probe with a thermometer, the internal temperature of the chicken should be above 74C. Alternatively, test by piercing the thickest part with a skewer, the juices should run clear. The wings should be crispy and charred in places.
Why not Have a Chilled Jarritos Lime, Strawberry or Guava Mexican Soda? Or choose from one of our many other flavours.
