BBQ Chicken Wings
ready in 1 hr 6 min.
- For Marinade
- 1 tablespoon olive oil
- 1 small white onion (finely chopped)
- 2 cloves garlic (finely chopped)
- ½ cup fresh cilantro (finely chopped)
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups Barbecue sauce (your favorite)
- ¼ cup Sherry vinegar
- 1 teaspoon Turmeric
- For Chicken Wings
- 4 ½ cups Chicken wing
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tablespoon Oil (for grill grate)
For Marinade and Wings:
Combine all of the ingredients for the marinade in a food processor. Pulse until blended well.
Rinse chicken wings under cold running water and pat dry with paper towels. Season with salt and pepper.
Place the marinade and chicken wings into a large resealable plastic freezer storage bag. Seal the bag securely. Squeeze the bag several times coating the chicken wings thoroughly with marinade. Place the bag in the refrigerator and marinate overnight.
Prepare the grill for direct grilling. Brush the grill grate lightly with oil. Barbecue the wings over medium hot coals or at medium high-heat for 5 to 7 minutes on each side (turning once, half way through) until they are cooked through and golden brown.
For French Fries:
Rinse cut potatoes in a large bowl under cold running water; draining the bowl until the water becomes clear. Cover cut potatoes with 1-inch of water and cover completely with ice. Refrigerate for at least 1 hour or overnight.
Heat oil in a deep fryer to 160ºC | 325F | gas 3. Preheat oven to 150ºC | 300F | gas 2.
Remove the potatoes from the ice water and dry completely with paper towels or a clean kitchen towel. Using the basket, add fries in small batches, to the hot oil. Fry, stirring occasionally, until the fries are limp and golden brown, about 6 minutes. Drain the fries on paper towels. Season with salt and pepper. Keep warm in oven until all batches are ready.