How to make honey, ginger & soy sauce chicken wings on the barbecue
Sticky barbecue chicken wings with honey, ginger, garlic, soy sauce and fresh lime juice. This is one of our favourite summer recipes - we know you'll love it as much as we do.
OUR ULTIMATE BARBECUE CHICKEN WINGS RECIPE
It all starts with the best quality free range herb fed chicken wings - taken to the next level with a delicious fiery marinade.
We use both light and dark soy sauce in the marinade; light soy brings the best flavour and dark gives your wings the perfect caramelisation.
The garlic, ginger and lime juice tenderise the meat so that it falls off the bone when cooked - and honey makes for addictively sticky wings.
Be sure to make at least 2 batches of these - as they'll be gone before you know it at your next summer get together.
THOMAS JOSEPH BUTCHERY FREE RANGE HERB FED CHICKEN WINGS
There's nothing worse than waiting patiently for your chicken wings to cook, only to find that there's hardly any meat on the bone when it comes to enjoying them.
Our free range chicken wings are incomparable to supermarket wings, at around twice the size of a 'standard' wing - with plenty of juicy, tender and flavoursome meat on the bone.
They're slow grown on a natural diet of herbs and forage, for maximum flavour. Use simple but delicious plain wings for this recipe, or choose our ready marinated peri peri or BBQ wings to make things even easier.
HONEY, GINGER & SOY SAUCE GLAZED CHICKEN WINGS RECIPE
INGREDIENTS:
Meat
Marinade
- 5 tablespoons raw honey
- 1 inch piece fresh ginger
- 4 cloves garlic
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 fresh red chillis (optional)
- Juice 1/2 lime
METHOD:
- Peel and finely mince the garlic and ginger, finely chop the chillis (if using), then add to a small bowl with the remaining marinade ingredients
- Cook your chicken wings as they are on a a medium hot barbecue for 15 minutes, oiling the grill to make sure they don't stick and turning every few minutes
- Remove your wings from the barbecue and brush each generously in the marinade, then return to the barbecue for a final ten minutes
- Cook until piping hot with clear running juices, your wings should be perfectly caramelised on the outside but tender and juicy on the inside
- Enjoy with a squeeze of fresh lime juice and some finely sliced spring onion
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