BBQ Spiced Chicken Wings

By  Milly Lambert

A great snack to serve with a chilled drink for those lazy, hot afternoons. Cayenne pepper adds the spice while the honey sweetens it up.

Serves: 6

Wine Match: Taglia Pinot Grigio or Mascareri Prosecco


  • 1.5kg chicken wings


  • 300ml tomato sauce
  • 125ml chicken stock
  • 2 x shallots, finely chopped
  • 3 x garlic cloves, chopped
  • 1/2 inch piece of fresh ginger, grated
  • 6oml white wine vinegar
  • 60ml soy sauce
  • 40ml BBQ sauce
  • 4 tablespoons honey
  • 1/2 teaspoon cayenne pepper
  • 1/2 bunch coriander, leaves picked
  • Murray River pink salt
  • freshly cracked black pepper
  • extra virgin olive oil
  • vegetable oil



  1. Pre-heat the BBQ to hot
  2. Combine all the ingredients for the marinade in a large zip lock bag and marinate the chicken wings for approximately 3 hours in the refrigerator (reserve some of the marinade to baste)
  3. Remove wings and gently shake off any marinade
  4. Grill the wings on the BBQ for approximately 10 minutes on each side, making sure they are golden and cooked through
  5. Whilst wings are cooking, heat reserved marinade to boiling point to thicken a little and then set aside to baste wings prior to serving
  6. To serve, toss wings in remaining sauce, arrange on your favourite platter and garnish with coriander leaves


Recipe supplied by BBQ School.

Visit to discover more great BBQ recipes, tips and the details of all their classes run in Sydney, Brisbane and Melbourne.


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