Heston’s barbecue chicken wings


Another delicious recipe from the lovely people over at Waitrose today…

Heston's barbecue chicken wings
Serves 4
"Chargrilled chicken wings slathered in a rich, sticky sauce has got to be one of the all-time barbecue classics. This recipe will have those wings flying off the barbecue faster than you can make them. A little lime marinade to season and soften the meat, a coating of sauce made from the gutsy, punchy flavours and a sprinkle of sesame seeds for a toasted note and some crunch – and you’re good to go. Especially with a cooling, easy-to-make blue cheese dip on the side." Heston
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Prep Time
55 min
Cook Time
45 min
Total Time
1 hr 40 min
Prep Time
55 min
Cook Time
45 min
Total Time
1 hr 40 min
  1. For the barbecue sauce
  2. 500g pack Heston from Waitrose Chicken Stock
  3. 100g white caster sugar
  4. 100g rice wine vinegar
  5. 200g tomato ketchup
  6. 1 tbsp mushroom ketchup
  7. 1 tbsp Worcestershire sauce
  8. 1 tbsp sesame oil
  9. 1 tbsp Tabasco Pepper Sauce, to taste
  10. 2 tsp Cayenne pepper
  11. For the cheese dip
  12. 300g blue cheese
  13. 300ml soured cream
  14. Juice of 4 limes
  15. 2 tsp salt
  16. 4 tbsp oil
  17. 1kg British chicken wings
  18. 50g sesame seeds, toasted
  19. Celery, washed and cut into sticks
  1. To make the barbecue sauce, place the chicken stock in a pan over medium-high heat and reduce until it weighs 150g approximately. Place another pan over medium heat, add the sugar and cook until a medium caramel is formed. Slowly add the rice wine vinegar while whisking until the caramel has dissolved. Add the remaining sauce ingredients and whisk until well combined. Set aside.
  2. To make the blue cheese sauce, remove the rind from the cheese, chop into small pieces and add to a bowl with the soured cream, and use a hand blender to blitz until smooth. Pour into a small container and allow to stand in the fridge.
  3. When ready to cook, place the juice, salt and oil in a bowl, add the wings and toss until well coated. Allow to stand in the fridge for 45 minutes. Once the time has elapsed, place the wings on the preheated barbecue and cook for 20 to 25 minutes, turning them every few minutes until cooked through with no pink meat. Once cooked, transfer the wings to the bowl with the barbecue sauce and toss to thickly coat. Remove and transfer the wings to a clean bowl then sprinkle over the toasted sesame seeds.
  4. Serve in a bowl with the cheese sauce, celery and any remaining barbecue sauce on the side.
Adapted from Courtesy of Waitrose
Adapted from Courtesy of Waitrose
Erisea Magazine http://erisea-mag.com/

About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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