Hello friends. The first dish I grilled today was chicken wings with awesome homemade sweet-ginger BBQ sauce which, when grilled, get caramelized beautifully, almost causing the wings to taste like chicken lollypops. The second dish was spicy turkey burgers that came out moist and unbelievably tasty (will be posted in the next post). Let’s start!
12 Chicken wings, joints separated, tips removed
1 Cup of ketchup
3 Small tomatoes
1 Clove of garlic
1 Serrano pepper
½ Onion
¼ Cup apple cider vinegar
½ Fresh peach
1 Tablespoon chopped ginger
1 Tablespoon of brown sugar
1 Tablespoon of olive oil
2 Tablespoons of Worcestershire sauce
½ Tablespoon of salt
[Improvising options: Peach → Apricot/apple/ Nactarine, Brown sugar → honey/agave/maple, Serrano → Jalapeno or none if you want to avoid spiciness completely]
The peach and ginger give it another dimension that upgrades the “more of the same” BBQ sauce we all know. Heat a non-stick pan for 5-7 minutes until it gets very hot. Add the olive oil and the tomatoes, peach, and onion (all facing down), the peppers and garlic clove as we. Allow them to sear very well until almost burned, before you flip them using a spatula – this is what gives the BBQ sauce the smoky flavor I’m looking for.
Remove from the pan into a blender and add all the other ingredients (ketchup, ginger….). Blend well until the sauce is perfectly smooth and pour to a bowl, allowing it to chill to room temperature.
Put the wings in a big Ziploc bag, add the BBQ sauce, seal well and mix so all wings get to be covered with the sauce. Ok, now its up you how long you want to let it marinade, I would suggest at least 30 minutes and 3-4 hours will do even more good for these wings.
Preheat your grill to about 400F-425F. Place the wings on the grill grate and cover. Flip the wings every couple of minutes and make sure you brush the wings with the excess BBQ sauce at lease once; the sauce gets caramelized and makes the verify by checking if the bone is not pink and the meat is easily separable from the bone.
