- Serves: 8
- Cook Time: 25 minutes
- Prep Time: 10 minutes plus overnight marinating
- Effort: easy
- 200 ml tomato ketchup
- 100 ml light soy sauce
- 100 ml olive oil
- 50 ml Worcestershire sauce
- 20 ml tabasco, optional
- 1 cloves garlic, crushed
- 1 egg yolk
- 12 chicken wings
- 12 chicken drumsticks
Tips and Suggestions
You really can barbecue all year round. As John says, it may feel a little unnatural the first time you stand outside wearing a hat and gloves while cooking, but you'll have the joy of eating summery-flavoured chicken as the snow falls outside and no smoke in the kitchen.
1. The night before serving, mix together the ketchup, soy sauce, olive oil, Worcestershire sauce, Tabasco (if using) and garlic. Stir well, then mix in the egg yolk.
2. Clean the chicken wings and drumsticks, drop them in the marinade and leave overnight. If short on time, try to marinate them for a few hours at least.
3. To cook, heat your barbecue and once the coals are white with a little ash, place the wings and drumsticks on it. If using a gas barbecue, turn it up high to get it really hot, then reduce the heat to medium once youve put on the chicken pieces. Leave for a few minutes, then start to move them around. If the barbecue starts to flare, take the chicken pieces off briefly or move them more often this is just a result of the fat being broken down. Cook for a good 20 minutes so the outsides are well coloured and the skin is starting to crisp.
4. Alternatively, bake the chicken pieces in a roasting tin at 180C/gas 4 for 30 minutes, or until cooked through (finish them by browning under the grill for 5 minutes if liked). You could also deep-fry the chicken pieces, cooking them in batches in vegetable oil at 200C for 10-12 minutes per batch, until the chicken is cooked through.
5. Once cooked, pile the chicken up on a large flat plate and have a few finger bowls and plenty of napkins at the ready.
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