Spring is in full swing and so I experimented a bit in the kitchen and created a marinade for my sticky BBQ chicken wings. They're full of flavour, with a hint of sourness and fall-off-the-bone tender!
Appetisers,  Chicken Dishes,  International Recipes,  Summer Recipes

Sticky Chicken Wings

Spring is in full swing and so I experimented a bit in the kitchen and created a marinade for my sticky BBQ chicken wings. They’re full of flavour, with a hint of sourness and fall-off-the-bone tender!

Don’t worry, if you don’t have a garden and BBQ. You can also pop these bad boys in the oven and they’ll turn out just as tasty!

Sticky Chicken Wings | BBQ Chicken Wings | igotitfrommymaman.com

Ingredients

1 kg chicken wings

4 tbsp hot sauce

2 tbsp pomegranate molasses

2 tbsp barbecue sauce

2 tbsp lemon juice

2 tsp smoked paprika

1/2 tsp dried coriander

1/2 tsp dried parsley

1/4 tsp black pepper

1/4 tsp onion granules

1/4 tsp garlic granules

1/2 tsp sumac (optional)

Salt to taste

Method

Combine all the ingredients, except the chicken wings in a bowl. Set 1/4 of the marinade aside and keep it in the fridge until needed. You will use it later to brush the chicken wings with it.

Score the wings with a few shallow cuts. This will help them cook evenly. Then add the chicken wings to the bowl and stir them until they’re all evenly covered with the marinade.

Cover the bowl and let them marinade in the fridge for at least 4 hours but if possible over night.

On the BBQ

Skewer the chicken wings on BBQ skewers to make it easier for you to turn them later on. After all we don’t want any precious wings falling through the grate!

Barbecue them over moderate heat for about 10 min from each side. The charcoal shouldn’t be burning hot. If you have other things to barbecue, that need a lot of heat, like Kabab Chenjeh for example, grill them first.

If your BBQ has a lid, you can close it in between turns. I recommend turning the chicken wings every couple of minutes, rather than letting one side grill first and then the other. This will ensure they cook evenly. When the chicken comes off the bones easily, they are ready. Enjoy!

In the oven

Place the chicken wings on a baking tray or oven dish.

Put the in the preheated oven at 180C / 360 F / gas 6. Turn them after 15 minutes. Put them back in the oven for further 15 minutes. Then turn them again and brush them with the marinade. Turn them once more after 15 minutes and brush the other side of the wings. Return them to the oven for a final 15 minutes. The chicken should come off the bones easily. Enjoy!

Sticky Chicken Wings | BBQ Chicken Wings | igotitfrommymaman.com

Sticky Chicken Wings

Course Appetizer, Main Course
Cuisine Persian inspired
Keyword chicken wings, sticky wings
Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 4 hours
Total Time 4 hours 30 minutes
Author Hami

Ingredients

  • 1 kg chicken wings (2.2 lbs)
  • 4 tbsp 4 tbsp hot sauce
  • 2 tbsp pomegranate molasses
  • 2 tbsp barbecue sauce
  • 2 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp dried coriander
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/4 tsp onion granules
  • 1/4 tsp garlic granules
  • 1/2 tsp sumac (optional)
  • salt to taste

Instructions

  1. Combine all the ingredients, except the chicken wings in a bowl. Set 1/4 of the marinade aside and keep it in the fridge until needed. You will use it later to brush the chicken wings with it.

  2. Score the wings with a few shallow cuts. This will help them cook evenly. Then add the chicken wings to the bowl and stir them until they’re all evenly covered with the marinade.

  3. Cover the bowl and let them marinade in the fridge for at least 4 hours but if possible over night.

On the BBQ

  1. Skewer the chicken wings on BBQ skewers to make it easier for you to turn them later on. After all we don’t want any precious wings falling through the grate! 

  2. Barbecue them over moderate heat for about 10 min from each side. The charcoal shouldn’t be burning hot. If you have other things to barbecue, that need a lot of heat, like Kabab Chenjeh for example, grill them first.

  3. If your BBQ has a lid, you can close it in between turns. I recommend turning the chicken wings every couple of minutes, rather than letting one side grill first and then the other. This will ensure they cook evenly. When the chicken comes off the bones easily, they are ready. Enjoy!

In the oven

  1. Place the chicken wings on a baking tray or oven dish. 

  2. Put the in the preheated oven at 180C / 360 F / gas 6. Turn them after 15 minutes. Put them back in the oven for further 15 minutes. Then turn them again and brush them with the marinade. Turn them once more after 15 minutes and brush the other side of the wings. Return them to the oven for a final 15 minutes. The chicken should come off the bones easily. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Chicken Wings! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more BBQ recipes? Here are more recipes!

Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.

Thanks for stopping by! Enjoy your meal!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.