Crisp Grilled Chicken wings

Chicken wings are cheap and their high fat content makes them ideal for grilling. Children aged 3 to 80 adore them, while your stockpot will love the bones. Experiment with other marinades – for example, replace the chilli oil, Worcestershire sauce and cumin with Tabasco, soy sauce and paprika.


  • 16 chicken wings

For the Marinade

  • juice of 2 lemons
  • 1 tbsp chilli oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp ground cumin


Put the chicken wings into a large zip-lock bag. Mix the marinade ingredients, pour into the bag and shake well to coat. Refrigerate overnight or for up to 24 hours. The bag is not essential, but is an effective way of using a relatively small amount of marinade to best advantage.

Preheat a barbecue, grill or grill pan. The wings will take between 20 and 30 minutes to grill. Start off at least 15 cm / 6 inches away from the grill, cooking the wings on a rack. Turn frequently, brushing with leftover marinade until it is all used up. They will be golden brown and crisp-skinned, with the flesh succulent.