2 teaspoons black peppercorns
cloves garlic, sliced 3cm ginger,
skinned and sliced 4 tablespoons soft brown sugar
2 tablespoons lime juice
2 teaspoons salt
Method :
1: Rinse chicken wings and pat dry with paper towels. Trim off wing tips. Cut each wing at the joint.
2: Coarsely crush peppercorns in a mortar and pestle. Add garlic and ginger and pound until fine.
3: Marinate chicken wings with this mixture, together with brown sugar, lime juice and salt.
4: Place wings in a clean plastic bag, secure bag and place in the fridge for 3 t o4 hours or overnight.
5: Lightly oil a shallow baking tray with 1-2 teaspoons oil. Lay chicken wings on it, in a single layer, without including too much of the marinade.
6: Lightly drizzle some oil, about 2 teaspoons, over the wings. Grill over high heat (190 ° C) for 5 t o6 minutes each side, or until cooked through and golden brown.
1: Rinse chicken wings and pat dry with paper towels. Trim off wing tips. Cut each wing at the joint.
2: Coarsely crush peppercorns in a mortar and pestle. Add garlic and ginger and pound until fine.
3: Marinate chicken wings with this mixture, together with brown sugar, lime juice and salt.
4: Place wings in a clean plastic bag, secure bag and place in the fridge for 3 t o4 hours or overnight.
5: Lightly oil a shallow baking tray with 1-2 teaspoons oil. Lay chicken wings on it, in a single layer, without including too much of the marinade.
6: Lightly drizzle some oil, about 2 teaspoons, over the wings. Grill over high heat (190 ° C) for 5 t o6 minutes each side, or until cooked through and golden brown.
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