Sticky chicken wings

4 persons | Kamado, Poultry | Meat | Main dish

Preparation

• Light the charcoal and heat the YAKINIKU® to a temperature of 150 °C and place the pro set in the Kamado. Then place the cast iron grid on the highest level in the multilevel lift. Now let the Kamado heat up further to 160 °C.

• Mix the chicken wings with smoked paprika, sugar, ginger powder, Japanese Smoked Salt and a little Japanese Szechuan Pepper. Season the chicken wings evenly on all sides. Place the wings on the grill and cook for 20-30 minutes, until they reach a core temperature of 72 °C.

• Meanwhile, make the Ginger Beer Glaze by boiling down the ginger beer in a saucepan to about 1/4th of its original volume. Add the marmalade, soy sauce, tomato paste, apple cider vinegar and butter. Mix well until everything is dissolved and you have a smooth sauce.

• Brush the cooked wings with the glaze using a pastry brush on all sides. Afterwards, cook the wings for another 5 minutes, until the sauce on the wings has thickened and the wings have reached a core temperature of 75°C. Serve the chicken wings and garnish with some chopped spring onion.

DID YOU KNOW?

The main difference between glaze and sauce is that glaze is applied to the meat during cooking, while a sauce is a flavoring added only after cooking. Most glaze recipes add more sugar while sauce recipes more often use spices and herbs to add flavor.

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