Smoky Barbeque Sticky Chicken Wingettes

It is always handy to have a recipe for nibbles to share - satisfying flavours, crowd pleaser and travels well to the venue.  I made these very moreish Sticky smoky chicken wingettes as nibbles to share on a recent grape picking weekend at the superb Pyramids Road Winery near Stanthorpe in Queensland.  Warren and Sue Smith make stunning hand-crafted award winning wines - be sure to drop in whilst visiting the Granite Belt or check out their boutique wines at Pyramids Road Winery.  

Smoky Barbeque Sticky Chicken Wingettes by Feed Your Inner Cook

Preparation  10 minutes and overnight marinating (4 hours minimum)

Cooking        25 - 30 minutes     

 Ingredients

1 – 1 ¼ kg Chicken wingettes – found at most butchers or supermarkets – chopped in half, wing tip removed -  for ‘chew off the bone’ ‘eat with your fingers’ nibbles

Sticky sauce Ingredients

½ cup Barbeque sauce 

2 tablespoons Caramelised Onion Jam  (store bought is fine – Beerenberg South Australia make a nice one available in many shops   http://www.beerenberg.com.au/

3 garlic cloves crushed

2 teaspoons Smoked Paprika

1 teaspoon dried Chilli flakes   (optional)

½ teaspoon  ground White Pepper

1 tablespoon Soy Sauce

10 – 12 stems of fresh chives – very finely sliced  PLUS extra for garnish at end

Splash of sesame Oil (optional)

Salt and Pepper to taste (optional)

Cooking oil spray for during baking

Serving Options

Sweet Chilli sauce

Greek yoghurt

Lemon wedges

Method

Place a large plastic freezer bag in a bowl.

Using a measuring Jug – combine the sauce ingredients – Taste and adjust/add  extra chilli etc to your preference.  Pour into the plastic bag.

Add the chicken pieces and gently massage well to coat with marinade.

Store in fridge and turn the plastic bag regularly to toss with marinade. 

Leave overnight or 4 hrs minimum.

Cooking

Preheat oven 220° C.   Don’t put chicken in until oven is ready and hot.

Prepare 2 oven trays – cover with alfoil and baking paper.

Remove chicken pieces from plastic bag, shaking off excess sauce. Place on tray without crowding pieces.

Pour the extra marinade into a very small saucepan and if needed brush a little onto any pieces that might have missed a marinade coating.   Too much sloppy sauce will just steam instead of caramelising.

Cook for 10 minutes.  Turn the pieces, brush with tray juices.  Then very quickly lightly spray with oil  (this helps render the fat)

Cook for 10 minutes and repeat above process.

Cook for further 5 -10 minutes repeating above process  ie Chicken cooks 25–30 min total.

Whilst chicken is cooking – boil the remaining marinade for 10 minutes in very small saucepan until thick and sticky.  Important to boil well as sauce has been in contact with raw chicken.  May need to add a splash of water if starts to dry out too quickly

Remove cooked chicken from oven.  Drizzle with the sticky boiled marinade sauce.

Serve warm with the suggested sides.

PS  I precooked these chicken pieces and the sauce, took them to our grapepicking weekend at the beautiful Pyramids Road Winery http://www.pyramidsroad.com.au/ where I reheated them for 10 mins and then drizzled with warmed sauce – still delish and were great to share!

               

 

                Enjoy!  Colleen