KitchenCorner Smokey Barbecue ChickenWings


Serves:4 Ingredients


For the chickenwings 1 lime juice and finely grated zest 1 tbsp dark brown sugar 1 tbsp clear honey 1 tsp cayenne 1 tsp ground ginger 8 tablespoons JackDaniel’s®Full Flavour SmokeyBarbecue Sauce 12 large chickenwings


For thedipping sauce ½bottle of your favourite


JackDaniel’s®Barbecue Sauce for dipping


Method


For the chcikenwings: 1. Combine the limejuice, zest, sugar, honey, cayenne, ginger and Jack Daniel’s®Full Flavour Smokey Barbecue Sauce in a large bowl and stir. 2.Add thewings and coat thoroughly, cover the bowl and chill in the fridge for about two hours. 3. Place on a rack/tray and roast at


200°C/400°F/Gas 6 for 25minutes or barbecue until cooked through and nicely browned. Turning a couple of times to cook evenly. 4. Servewings hot or alternatively wait until thewings have cooled and refrigerate and eatwithin 24 hours.


For thedipping sauce: Pour half a bottle of your favourite JackDaniel’s®Barbecue Sauce into a pan and cook gently for around tenminutes until the sauce reduces down. Servewarm.


34 JULY /AUGUST 2019 THECHELTONIAN


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