Spicy Barbecued Chicken Wings

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

This marinade works well with any meat you like to barbecue. I particularly love lamb cutlets done this way — there’s something so nice about chewing on a chicken or a lamb bone.


  • 1 kg (2 lb 4 oz) free-range or organic chicken wings, wing tips removed


Pound the ginger and garlic in a mortar with a pestle to form a paste. Transfer the paste to a bowl and stir in the kecap manis, soy sauce, shaoxing, honey, five-spice and chilli powder. Add the chicken wings and toss until well coated, then set aside for at least 2 hours.

Remove the wings from the marinade, brush with oil and barbecue over medium-high heat until golden