Today’s recipe: Bourbon and Maple Chicken Wings

Sweet and sticky chicken wings with a kick. These delicious morsels are sure to be a hit.


Salt and milled pepper

3kg chicken wings

Handful chives, chopped, for serving

Marinade:⅔ cup (180ml) PnP tomato sauce

⅓ cup (80ml) bourbon or whisky

¼ cup (60ml) maple syrup

2 Tbsp (30ml) tomato paste

1 small red chilli, seeds removed and finely chopped + extra for serving


Season wings and cook over hot coals until skin has crisped slightly, about 6–8 minutes.

Mix marinade ingredients together.

Toss chicken wings in marinade and return to coals until cooked through and sticky, about 10–12 minutes, turning and basting with leftover marinade as they cook.

Sprinkle with chives and extra chilli.

Serve with plenty of napkins.

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