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Australian Beer-Barbecued Wings I |
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Serves: 4 AUSTRALIAAdvance Preparation: 4 hours for marinating the chicken The wing is the choicest morsel of the chicken for grilling, consisting chiefly of skin (rendered crackling crisp by the flames) and bones (which are fun to gnaw, imparting a rich flavor in the process). The little meat there is, is well marbled, so it stays moist throughout the cooking. This truth is not lost on Australians, for whom the art of grilling chicken wings is something of a national pastime. You’ll love the tangy, sweet-sour taste of these wings, which owe their uniqueness to a marinade flavored with Australian beer. For the Chicken and Marinade: 12 chicken wings, whole (2 1/2 to 3 pounds) 1/4 cup peanut oil 1/4 cup lemon juice, fresh 1/4 cup worcestershire sauce 1/4 cup beer, Australian, such as Foster's 1 teaspoon salt 1 teaspoon black pepper, freshly ground For the Barbecue Sauce: 2 tablespoons peanut oil 1 onion, small, finely chopped 1 clove garlic, minced 2 teaspoons ginger, minced and fresh 1/2 teaspoon red pepper flakes 1 cup ketchup 1/3 cup beer, Australian, such as Foster's 2 tablespoons lemon juice, fresh and 2 tablespoons worcestershire sauce 2 tablespoons red wine vinegar 1 tablespoon brown sugar, dark, firmly packed and 1 tablespoon honey 2 teaspoons soy sauce 1 teaspoon dry mustard 1/2 teaspoon black pepper, freshly ground Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in a large nonreactive bowl and stir in the 1/4 cup oil, lemon juice, Worcestershire sauce, beer, salt, and pepper. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally. 2. Meanwhile, prepare the barbecue sauce. Heat the oil in a medium-size heavy saucepan over medium heat. Add the onion, garlic, ginger, and hot pepper flakes and sauté, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in the ketchup, beer, lemon juice, Worcestershire sauce, vinegar, sugar, honey, soy sauce, mustard, and pepper and bring to a boil. Reduce the heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from the heat and measure out about 1 cup. Set it aside for serving. 3. Preheat the grill to medium-high. 4. When ready to cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with the barbecue sauce the last 5 minutes, then transfer to a platter and brush with sauce again. 5. Serve accompanied by the reserved sauce. Makes 12 whole wings; serves 4 to 6 as an appetizer Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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