BBQ dragon chicken wings are one of my favorite wing and its really easy to make, you can eat them with your fingers.  To save time, you can make the sauce for them the night before and keep it in the fridge until serving time

Dragon BBQ Wings is hot and spicy so its perfect for your family or party which have beer, wine and others cold drink. Ok so let’s get to it

Serves: 6

Preparation: 10 minutes

Cooking time: 25 to 30 minutes

Ingredients

* 18 chicken wings
* Oil for cooking

For the sauce

* 9 fl oz (250ml) of cider vinegar
* 1 tablespoon of coarse sea salt
* 1 teaspoon of freshly ground black pepper
* ! teaspoon of paprika
* I small, roasted red pepper chopped
* freshly ground black pepper to taste
* 9 fl oz (60ml) of vegetable oil
* 2 tablespoons of Worcester sauce
* 2 tablespoons of lemon juice
* 1/2 teaspoon of dried chilli flakes

1. Place all of the ingredients into a blender and mix well together. Pour the sauce into a jug or bottle.

2. Rub the chicken wings with the oil and cook over a hot grill for about 10 to 15 minutes. Stir the sauce and drizzle it over the wings every few minutes.

3. Turn over and repeat for the other side. The sauce will separate and so will need stirring frequently prior to drizzling.

4. Serve your barbecued spicy chicken wings while they’re hot.

Tip: Use a digital thermometer for cooking Barbecue Chicken

A basic digital thermometer is designed to take a temperature reading through within ten seconds and can’t be in the meals in the course of cooking. Take away the poultry in the temperature as well as glide the actual thermometer into the thickest part of hen parts or perhaps into the breast on whole parrots. Confirm the temperatures reading through.

If the temperature is lacking, eliminate the thermometer and set the particular poultry back again about the temperature to finish cooking. In the event the temperatures are correct, the particular chicken is ready to take in.

This entry was posted on Sunday, August 7th, 2011 at 5:09 pm and is filed under Wing Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.