Barbecue Poultry Flappers

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Barbecue Poultry Flappers
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40 min.
ready in 6 h. 40 min.
Ready in


20 Chicken wing (separated with tips removed)
Lettuce (to garnish)
For the marinade
0.333 cup olive oil
½ cup tomato Ketchup
¼ cup balsamic vinegar
2 Tbsps dark brown sugar
4 tsps Baking powder
4 tsps Worcestershire sauce
1 Tbsp Tabasco sauce
2 tsps Dijon mustard
2 tsps paprika
2 tsps Chili powder
For the barbecue sauce
1 small onion (finely chopped)
3 cloves garlic cloves (crushed)
cup olive oil
1 red chili pepper (deseeded and finely chopped)
1 tsp fennel seeds (crushed)
0.333 cup dark brown sugar
¼ cup dark soy sauce
1.333 cups tomato Ketchup
How healthy are the main ingredients?
KetchupKetchupolive oilsoy saucegarlic cloveolive oil

Preparation steps

In a large mixing bowl, combine all the ingredients for the marinade until smooth. Put the chicken wings in a large resealable plastic bag, using more than one if necessary. Pour the marinade into the bag and expel any air before sealing. Shake the bag a few times to ensure an even marinade and chill for 6 hours.
Meanwhile prepare the barbecue sauce by gently frying the onion and garlic in the olive oil over a medium heat for 4-5 minutes. Add the chilli, fennel seeds and sugar and mix well, cooking for a further 1 minute or so. Add the soy sauce and ketchup and bring to the boil before simmering for 2-3 minutes. Remove from the heat and reserve to one side.
Just before the 6 hours is up, preheat the grill to hot. Remove the chicken wings from the bags, reserving the marinade. Allow the wings to come to room temperature and grill on baking sheets, turning every 5 minutes, and basting with the reserved marinade as and when needed. After 15-20 minutes the wings should be cooked and no longer pink.
Meanwhile, reheat the barbecue sauce and serve in pots alongside the chicken wings with the lettuce leaf garnishes.