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ingredients
Sauce
½
cup unseasoned rice vinegar
½
cup apple cider vinegar
2
tsp ground coriander
½
tsp ground cloves
½
tsp ground allspice berries
1
medium onion diced fine
2
tsp garlic minced
½
cup lightly packed brown sugar
2
Tbsp black strap molasses
2
tsp Worcestershire sauce
½
bottle dark beer
¼
cup Chipotle chilli in Adobo sauce minced
2
cup crushed tomatoes
1
Tbsp ground chilli paste (optional for extra heat)
Salt and pepper to taste
Wings
20 20
Whole chicken wings (drumette and wingette attached) rinsed and patted dry
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directions
Step 1
Combine all sauce ingredients in a saucepan set over high heat, bring to a boil, reduce heat and simmer 20 minutes stirring frequently.
Step 2
Rinse wings and pat dry and place wings in a sealable plastic bag. Reserve 1 cup of sauce, and pour the rest of sauce into the bag. Toss to ensure chicken is evenly coated.
Step 3
Marinate in the refrigerator for 4 hours.
Step 4
Once chicken is almost done marinating, preheat barbeque to medium heat 350°F (176°C). Oil grill to prevent sticking.
Step 5
Place wings on the grill and cook 10-15 minutes per side or until crispy and cooked all the way through.
Step 6
Remove and serve with extra sauce.