About Recipe:
The adding of the peaches into the marinade helps to counteract some of the heat from the chilies.
Ingredients: - 1.13Kg Chicken Wings
- 350ml Jar Of Peach Jam
- 240ml Thai Sweet Red Chili Sauce
- 1 Teaspoon Fresh Lime Juice
- 1 Tablespoon Fresh Cilantro (Minced)
1. In a bowl mix together the peach jam, the chili sauce, the lime juice and cilantro. Take half of this mixture and pour into a bowl, as you will use this a dipping sauce to serve with the cooked chicken wings.
2. After your barbecue has reached the right temperature and you have sprayed the grill with oil to prevent the chicken wings from sticking place them on it. Grill the wings for between 20 and 25 minutes, remembering to turn them over frequently to ensure that they are cooked through evenly.
3. Only when the juices are running clear from the chickens can you then apply the remaining half of the sauce to glaze them. After applying the glaze make sure that you cook them for a further 3 to 5 minutes. Again you need to turn them over once during this time to make sure that they are well coated with the glaze.
2. After your barbecue has reached the right temperature and you have sprayed the grill with oil to prevent the chicken wings from sticking place them on it. Grill the wings for between 20 and 25 minutes, remembering to turn them over frequently to ensure that they are cooked through evenly.
3. Only when the juices are running clear from the chickens can you then apply the remaining half of the sauce to glaze them. After applying the glaze make sure that you cook them for a further 3 to 5 minutes. Again you need to turn them over once during this time to make sure that they are well coated with the glaze.
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