In Australia, our nation’s birthday is also in the summer time — January 26th and we also celebrate with a great Aussie BBQ. Even though it’s freezing in N.Y right now through on your Uggs and turn on that BBQ and grill up some yummy wings. Great for the superbowl too.
The recipe below is a family favorite and we use the BBQ sauce as a chicken cutlet (or fish) marinade, and even a dipping sauce.
As for using Worcestershire sauce, make sure it doesn’t have “OU fish” on the bottle. If it has a plain OU it is considered acceptable by the OU to use for meat. I love to make this marinade in large batches and keep it in small zip lock bags in the freezer so I always have marinade available for spontaneous BBQs. Just run it under hot water for 5 minutes before you need to use it.
NOTE: you can also grill them indoors in your oven.
Australian Beer Barbecued Wings
Marinade
24 chicken wings, whole
1/4 cup peanut oil or olive oil if you have allergies
1/4 cup lemon juice, fresh
1/4 cup Worcestershire sauce
1/4 cup beer,
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Barbecue Sauce
2 tablespoons peanut oil or olive oil if you have allergies
1 onion, small, finely chopped
1 clove garlic, minced
2 teaspoons ginger, minced and fresh
1/2 teaspoon red pepper flakes
1 cup ketchup
1/3 cup beer
2 tablespoons lemon juice, fresh
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar, dark, firmly packed
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon black pepper, freshly ground
Directions for marinade:
Place the chicken in a large non-reactive bowl and stir in the 1/4-cup oil, lemon juice, Worcestershire sauce, beer, salt, and pepper. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally.
Meanwhile, prepare the barbecue sauce. Heat the oil in a medium-size heavy saucepan over medium heat. Add the onion, garlic, ginger, and hot pepper flakes and sauté , stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in the ketchup, beer, lemon juice, Worcestershire sauce, vinegar, sugar, honey, soy sauce, mustard, and pepper and bring to a boil.
Reduce the heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from the heat and measure out about 1 cup. Set it aside for serving.
Preheat the grill to medium-high.
When ready to cook, oil the grill grate. Drain the wings and arrange them on the hot grate. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with the barbecue sauce the last 5 minutes, then transfer to a platter and brush with sauce again.
