Pepper BBQ Chicken Wings

Total time 215 mins
10 mins preparation time
180 mins marinating time
25 mins cooking time

Juicy barbecue chicken wings in a spicy lime, Kikkoman soy sauce and paprika marinade. Serve with barbecued vegetable couscous with chilli yoghurt sauce.

Ingredients

4 portion(s)
2 kg
chicken wings
Salt

For the marinade:

1 
organic lime
1 
garlic clove
2 tbsp
sesame oil
2 tbsp
olive oil
Freshly ground pepper
Paprika (mild)
Chilli powder

For the vegetable couscous and chilli yoghurt:

200 g
couscous
2 
small sprigs of rosemary
1 
aubergine
1 
courgette
300 g
cherry tomatoes
1 
onion
3 tbsp
olive oil
Freshly ground pepper
250 g
natural yoghurt
3 tbsp
tomato ketchup
Chilli powder
Nutritional facts (per portion): 3612 kJ  /  864 kcal
49.3 g Fat
49.5 g Protein
49.5 g Carbohydrates

Preparation

Step 1

Cook the chicken wings in a pan of boiling salted water for approx. 20 minutes. Drain and allow to cool a little. Prepare the marinade by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, stir together the lime zest and juice, soy sauce, sesame oil and olive oil, garlic, pepper, paprika and chilli powder. Brush the chicken wings with the marinade and put in the fridge for around 2 or 3 hours until you’re ready to start the barbecue.

Step 2

Prepare the couscous according to the package instructions. Wash the rosemary. Wash the aubergine, courgette and tomatoes. Trim the ends off the aubergine and courgette and dice the flesh. Peel the onion and cut into strips. Mix together the Teriyaki sauce, oil and pepper and add the aubergine, courgette, tomatoes, onion and rosemary, tossing to coat.

Step 3

To prepare the dip, mix the yoghurt and ketchup together and season to taste with chilli powder and soy sauce.

Step 4

Cook the chicken wings on the barbecue for approx. 10-20 minutes and the vegetables for approx. 10-15 minutes (closing the lid, if your barbecue has one). Arrange the couscous and vegetables attractively on a platter and garnish with the chilli yoghurt. Serve alongside the chicken wings.

Step 5

Tip:

Pre-cooking the wings in salted water significantly reduces the time they need on the barbecue and keeps the wings succulent and full of flavour.

The marinade also goes really well with chicken drumsticks and thighs.

Recipe-ID: 865

Recipe as PDF

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Cook the chicken wings in a pan of boiling salted water for approx. 20 minutes. Drain and allow to cool a little. Prepare the marinade by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, stir together the lime zest and juice, soy sauce, sesame oil and olive oil, garlic, pepper, paprika and chilli powder. Brush the chicken wings with the marinade and put in the fridge for around 2 or 3 hours until you’re ready to start the barbecue.

Prepare the couscous according to the package instructions. Wash the rosemary. Wash the aubergine, courgette and tomatoes. Trim the ends off the aubergine and courgette and dice the flesh. Peel the onion and cut into strips. Mix together the Teriyaki sauce, oil and pepper and add the aubergine, courgette, tomatoes, onion and rosemary, tossing to coat.

To prepare the dip, mix the yoghurt and ketchup together and season to taste with chilli powder and soy sauce.

Cook the chicken wings on the barbecue for approx. 10-20 minutes and the vegetables for approx. 10-15 minutes (closing the lid, if your barbecue has one). Arrange the couscous and vegetables attractively on a platter and garnish with the chilli yoghurt. Serve alongside the chicken wings.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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