BBQ July 2011

Chicken wings for barbeque, this time for the two of us, I used 6 pieces of wings only. Because besides this, there was the spare ribs, sausages, tri-clor capsicum and fresh mushrooms. Also finished off the 4 slices of canned pineapple rings instead of buying one whole fresh pineapple.

Despite scaling down, we still can't finish up all the food. Should have just stuck to one color of capsicum will do, and one punnet of mushrooms.

The recipe this time was my own creation as I wanted to try how the Smoke Liquid turns out. I bought this bottle during the last last trip to KL at Jaya Grocer @ Empire Shoping Gallery Subang Jaya. There were a few ways to use this bottle of smoke liquid, and adding it to the marinade being one of it. The aroma of smokey flavour was apparent for the propotion I added, which was just one teaspoon for the six chicken wings. Next I might try to sprinkle it onto the burning charcoal while barbequeing to see if the effect is better. One bottle certainly goes a long way.


HICKORY BBQ CHICKEN WINGS
Ingredients:
6 pcs chicken wings
1T honey
1T soft brown sugar
1T McCormick's Hickory Smoked Seasoning Mix
1t smoke liquid
2T Heinz's Barbeque Sauce
a few dashes Maggi Seasoning
1/4t salt

Method:
1/ Rinse chicken wings and pat try, then marinate with all the seasoning above for at least 2 hours in the chiller.
2/ Bring to room temperature before barbequeing, and baste the chicken wings with the marinade from time to time while barbequeing for a moist and succelent barbequed chicken wings.

The aforementioned McCormick's Hickory Smoked Seasoning Mix

The aforementioned Smoke Liquid