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Pepper BBQ Chicken Wings
Juicy barbecue chicken wings in a spicy lime, Kikkoman soy sauce and paprika marinade. Serve with barbecued vegetable couscous with chilli yoghurt sauce.
Naturally Brewed Soy Sauce
Teriyaki BBQ-Sauce with Honey
Teriyaki Sauce with Roasted Garlic
Teriyaki Sauce with Toasted Sesame
Marinades, Dressings & Dips
Main courses
Poultry
BBQ
Summer

Total time
35 mins
Preparation time:
10 mins
Marinating time:
180 mins
Cooking time:
25 mins
Nutrition facts (per portion):
3612 kJ / 864 kcal
Fat:
49.3 g
Protein:
49.5 g
Carbohydrates:
49.5 g
Ingredients for 4 portion(s)
- 2 kg chicken wings
- Salt
For the marinade:
- 1 organic lime
- 1 garlic clove
- 6 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 2 tablespoons sesame oil
- 4 tablespoons 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
- 3–4 tablespoons Kikkoman Teriyaki Sauce (Teriyaki Barbecue Sauce with Honey / Teriyaki Sauce with Roasted Garlic / Teriyaki Sauce with Toasted Sesame), according to taste
- 3 tablespoons olive oil
- Freshly ground pepper
- 250 g natural yoghurt
- 3 tablespoons tomato ketchup
- Chilli powder
- 1–2 tablespoons Kikkoman Naturally Brewed Soy Sauce
Preparation
- 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.
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.
Used products in this recipe
Total time
35 mins
Preparation time:
10 mins
Marinating time:
180 mins
Cooking time:
25 mins
Nutrition facts (per portion):
3612 kJ / 864 kcal
Fat:
49.3 g
Protein:
49.5 g
Carbohydrates:
49.5 g
Ingredients for 4 portion(s)
- 2 kg chicken wings
- Salt
For the marinade:
- 1 organic lime
- 1 garlic clove
- 6 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 2 tablespoons sesame oil
- 4 tablespoons 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
- 3–4 tablespoons Kikkoman Teriyaki Sauce (Teriyaki Barbecue Sauce with Honey / Teriyaki Sauce with Roasted Garlic / Teriyaki Sauce with Toasted Sesame), according to taste
- 3 tablespoons olive oil
- Freshly ground pepper
- 250 g natural yoghurt
- 3 tablespoons tomato ketchup
- Chilli powder
- 1–2 tablespoons Kikkoman Naturally Brewed Soy Sauce