Number of persons:
Preparing & Cooking:
Background to the dish
Author: Peter Vandecaveye, beer sommelier
An ideal dish to share. A delicious nibble in advance. Not expensive at all and tastes delicious. Ideal on a summer evening for a BBQ.
Beer & Food pairing: Combine this with a traditionally brewed Oude Geuze. This is a legally protected name and these geuzes are made from a mixture of 100% old lambic, of wich the oldest has matured in wooden barrels for at least three years. This provides a slightly acidic fresh taste with notes of wood and the typical lambic aroma.
- 24 large chicken wings
- 1 onion
- 1 clove of garlic
- 2 celery hearts
- 40 gr butter (1.41 oz)
- 1 tablespoon of yellow bastard sugar
- 2 teaspoons of English mustard powder
- 2 1/2 dl tomato ketchup (8.81 fl. oz)
- 1.2 dl red wine vinegar (4.23 fl. oz)
- 1 tablespoon of Worcestershire sauce
To prepare, chop the onion very finely and squeeze the garlic clove into the peg. Cut the celery hearts into strips and prepare in a bowl as a side dish.
Advice: Make sure you have enough napkins to make your hands sauce-free when eating this tasty dish.
Instructions step by step
We start with making the tomato sauce. Soften the onion and garlic in the butter for 5 minutes.
Then add the yellow caster sugar, the English mustard powder and chili powder together with the tomato ketchup, the red wine vinegar and the Worcestershire sauce and let it simmer for 3 minutes into a thick sauce. Keep warm.
Cut the ends of the chicken wings and string them on a pair of parallel pins so that they stick to the pins like the rungs on a ladder. This makes them easy to turn during preparation.
Barbecue the wings for about 20-25 minutes on a medium-hot coal fire until golden brown. The message is turning regularly.
When the chicken wings are ready, slide them off the pins, place on a platter. Serve them with the strips of celery and let people smear the wings themselves with the tomato sauce and feast on it in combination with an Oude Geuze, which ensures a refreshing taste.