When I was gifted a jar of Marmite this week I was a little unsure what to make with it. Thankfully these BBQ Marmite Chicken Wings are the perfect way to use up the sticky brown stuff.
Mam was at her most practical this week and arrived down with a bag full of tins and jars that she knew I’d be using for my recipes over the next couple of months. To cap that she also brought me a fresh bouquet (garni) crammed full of bay leaves and rosemary that she’d picked from her own herb garden. So thoughtful!
As she was leaving I spotted a familiar and distinctive yellow lid in the bag. I shuddered. Marmite and I aren’t the best of friends. It is such a strong flavour and I never buy the stuff.
Mam explained that she had come across the jar in her cupboard when she was getting the bits and pieces together for me. Apparently it was nearly past it’s best before date so she figured I’d find a use for it. Has my mother confused my life with an episode of “Ready Steady Cook”? I wonder myself. What I cook any day depends on seasonality, yellow sticker availability and price!
One sunny day does not a
Summer Spring make but even if the temperature is “brass monkeys” I am starting to break out the recipes that evoke a light filled day. In fact it is gloriously sunny here today, if a little chilly.
I bought 10 chicken wings in my local butcher’s shop for this recipe. There is a joint in the wings so before I marinated (thanks Edible Ireland for the grammar lesson) I cut each wing in half, giving me 20 wings. Himself would probably argue that he could eat all 20 wings in one sitting but as a starter or as part of a main course, 20 will feed 4 adults. I served mine with sesame and broccoli noodles if you’re interested!
BBQ Marmite Chicken Wings, serves 4
- 1 tablespoon Marmite
- 1 tablespoon soy sauce
- 1/2 teaspoon cracked black pepper
- 1 tablespoon rice wine vinegar
- 10 chicken wings, jointed (you can ask your butcher to do this for you)
- 1 lemon for squeezing and garnish before serving
Take a large bowl and pour in the Marmite, soy sauce, black pepper and vinegar. Stir well. Add the chicken wings and coat well in the marinade. Cover the large bowl and leave to one side for at least 2 hours. I normally prepare BBQ wings in the morning and BBQ in the evening, allowing about 8 hours. Give the covered bowl a shake every hour or so to make sure that the wings stay coated well.
Don’t put these chicken wings on a high heat on the BBQ. If possible cook them on a higher rack for 12 minutes each side. You want a slow, medium heat so that they cook through evenly. Always test 1 piece by cutting it open before serving. If in doubt or uncomfortable cooking chicken on a BBQ, then follow the oven instructions below and pop them on the BBQ for the last 5 minutes of cooking.
Preheat your (fan) oven to 180 degrees Celcius. Place the chicken wings onto a grill rack over a baking tray (your grill pan works perfectly here). Make sure that they are not touching each other. If need be, use a second grill rack.
Once the oven is to temperature, cook in the oven for 25 minutes before serving. 20 minutes if you intend to finish them on the BBQ.
Just before eating, squeeze some fresh lemon juice on top.