Mary Berry's chicken wing recipe is ideal for barbecues or picnics, offering a smoky flavour that is sure to impress. The easy-to-follow recipe can be prepared in advance, making it perfect for Bank Holiday gatherings.
Perfect for Bank Holiday Celebrations
May Bank Holiday is the ideal time to gather friends and family for a barbecue or picnic. With improving weather, many Brits are spending more time outdoors. Mary Berry's Smoky Texan chicken wings are a great addition to any celebration, serving six people.
The TV cook describes the dish as "great for lunch, a barbecue or picnic," noting that the wings have a hint of chilli but are "warmly smoky rather than a flaming firecracker." She recommends using chicken wings consisting of just the wing joint without the tip and marinating them for at least two hours before cooking.
Preparation Tips
Mary advises marinating the chicken wings for at least two hours, but they can be left longer if time allows. Keep them covered and chilled in the fridge for up to a day ahead of cooking. For future barbecues or picnics, the marinated wings can even be frozen. Ensure they are defrosted in the fridge before cooking.
"Marinating the chicken wings gives depth of flavour and prevents them from drying out," Mary explains. "You could use a resealable freezer bag instead of a bowl, if you prefer."
Mary Berry's Smoky Texan Chicken Wings Recipe
Ingredients
- 1kg chicken wings, tips removed
- One tbsp light muscovado sugar
- One tbsp tomato ketchup
- Two tsp sweet smoked paprika
- One garlic clove, crushed
- One fresh red chilli, deseeded and finely chopped
- Two tbsp Worcestershire sauce
- Two tbsp olive oil
- Salt and freshly ground black pepper
Method
- Put the chicken wings in a large bowl and season with salt and pepper.
- In a separate bowl, put the remaining ingredients in and mix.
- Pour the marinade over the chicken and toss to coat. Cover the bowl with cling film and marinate for at least two hours.
- When ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken and marinade into a roasting tin and cook for about 30 minutes. Turn halfway through cooking. Roast until cooked through and the chicken wings are deep golden brown.
- If using a barbecue, allow the flames to flare up and die down until the coals are just glowing. Barbecue the chicken wings for about 30 minutes, turning halfway through. Ensure the chicken is cooked through and a deep golden-brown.
Serve the chicken wings hot or cold with salad and coleslaw.
