Sweet Honey And Mustard Chicken Wings Barbeque
Long time (really long actually), no see! I posted my last culinary experience for Christmas, when I made that nice, juicy turkey roast, remember? And now it’s Easter! Well that’s gotta change, so you (if anyone is “listening”) will definitely see more of me and my experiments, both here and on my travel blog.
We’re past the cloudy and rainy days of February, and even though March wasn’t very convincing at letting us know spring is here, April is doing a pretty good job so far. So I’m particularly happy about the nice weather, because now I can really enjoy my favorite way of cooking: barbecue, baby!
Chicken wings, anyone?
I personally wasn’t a big fan of chicken wings (I was more of a chicken drumstick person), but something happened that made me change my mind: I discovered a sweet, delicious marinade! I don’t remember exactly where I picked this up, but I think it has a bit of Robert Rainford in it. Then my wife improvised a bit and made it even better.
I’ll share with our really simple and easy recipe, that might become the only way you ever barbecue chicken wings.
Ingredients:
It’s really up to you what spices you want to add, but the must have ingredients are the yogurt and honey, and maybe your favorite kind of mustard. I prefer a simple, sweet one and you should try to keep it simple as well. Here’s what I generally use:
- about 500g of creamy yogurt
- 2 tbs mustard
- 3 tbs honey
- maybe a few drops of olive oil
- salt and pepper
- some herbs like oregano, basil, mint, etc. (use what you like, fresh is better)
- maybe a bit of paprika or some hot sauce, if you love spicy
How I Did It?
Prep the wings
First you need to prep the chicken wings, by removing the wingtip (not much in it, I sometimes use it as a snack for my dog) and cutting the remaining part into the little drumstick and the flat part of the wing. Or you can leave it whole, your choice. You’ll notice in my photos I have both versions, cause they’re taken on two different occasions.
Mix, shake, marinade
Grab a large bowl and mix the ingredients together. Add the yogurt, mustard, honey and all the other spices and give them a good whisk. Throw the chicken wings in there and keep tossing them for a while, until they’re evenly covered in that delicious sauce.
Put everything in a ziploc bag, make sure you take the air out before you close it, then give it another rub, just to make sure every part of the chicken wings gets a piece of that sauce. What can I say, I’m a perfectionist! If you don’t feel comfortable rubbing the chicken, don’t do it. 
Put it in the fridge for at least 1-2h, then go outside and prepare the grill.
Show time!
After you made sure you have enough heat under your grill, grab your bag, take the chicken pieces out and place them on a plate. You can give each of them a shake inside the bag to remove some of the excess sauce, if you feel it’s too much. But don’t dry them or anything, cause that marinade is what it’s all about!
Place all the pieces of chicken on the grill and stick around, as you will need to turn them a few times shortly after. That honey can cause a lot of trouble if left unsupervised. You want your chicken wings glazed, not burned.
There might be some dripping involved, but don’t worry, it perfectly normal. After a few turns, the marinade should stick to the chicken, not the grill and you can leave the pieces for a longer period of time, until you get that nice and brown coloring (not black, alright?). Turn them one last time until they are brown on the other side as well and that’s it!
Here’s a closer look, you can use this as refference!
Sweet, delicious, glazed chicken wings! Super Bowl, Soccer World Cup (if you’re in Europe like I am) or whatever sports event you enjoy… this is the thing to serve! Pop corn who?
P.S. Just realized I’ll need a few more photos for some of the early stages, so I will update later.
