Spicy wings on the barbie....

There is still time to fire up the barbie, or if your home is anything like ours, you'll be grilling all year long. I loved that about Alberta, Canada when I moved there from Sydney, Australia. These crazy Canadians grilled all year, no matter what the weather. For now here in Minnesota there is still plenty of time to enjoy the longer, warmer days.

 spicy hot wings

1/3 cup chopped fresh coriander

1/4 cup sambal oelek (chilli paste)

1/4 cup lime juice

6 garlic cloves, minced

2 tablespoons finely chopped ginger

2 tablespoons vegetable oil

2 teaspoons freshly ground pepper

1 teaspoon salt

3 lbs (1.5kg) chicken wings, separated and wing tip discarded

BUTTER BASTE

1/4 cup butter, melted

2 teaspoons sambal oelek (chilli paste)

2 tablespoons maple syrup

Put the coriander, sambal, juice, garlic, ginger, oil, pepper and salt in a food processor or pestle and mortar and process or blend until a paste forms.

Combine the chicken and coriander mixture in shallow dish or re-sealable bag. Marinate in refrigerator 6 hours or overnight.

To make the butter baste, combine all the ingredients in a small bowl.

Heat the barbecue to medium-low. Remove the chicken from the marinade. Cook on the barbecue for 10 to 15 minutes each side or until thoroughly cooked and brushing with butter baste during cooking. Serves 4.



Photo is by photographer Bruce Nimmer from Minneapolis. 

these should be enjoyed with some cold beers