Start by preparing the chicken wings, cutting them through the joints. Add some lime zest.
On the meantime, chop 1 red onion in small squares, and keep aside.
For the marinade, chop ¼ fresh chili, 1 clove of garlic chopped, and add all on top of the
wings.
On to the grill, we are looking for medium to high heat. Place the wings on the grill.
For the side dish, cut small potatoes into quarters. On a previously preheated griddle,
drizzle some olive oil, and place the potatoes with some rosemary and paprika.
After 20 min, flip the wings and cook them on the other side. Season with salt and pepper.
For the BBQ sauce, dice ½ a tomato, and add the previously cut red onion. Now, on the grill,
over the fire, on a casserole, make a caramel with 3 tablespoons of sugar. When done, remove from fire and add 100ml of vinegar. Add the tomatoes, diced red onion, 3 tbsp of ketchup and a tbsp of salt. Mix well, and place on heat for 10 more minutes.
Remove the wings from the fire, and cover with the BBQ sauce. Mix well. Add the wings
back to the grill for a few more minutes.
Remove from the grill, plate the wings, and add the crunchy potatoes on the sides. Enjoy!
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