BBQ chicken wings Maghrèbin

m

Lire cette recette en français ((cliquez ici))

BBQ chicken wings Maghrèbin




3 / 4 cup honey1 / 2 cup fresh cilantro7 large pitted dates (I use Deglect Nour)4 TBS lemon juice2 v. tablespoon lemon confitolive oil only for flavoring1 / 4 cup apple cider vinegar1 small onion1 clove garlic1 whole star anise1 / 2 cup ketchup1 cinnamon stick3 / 4 c. teaspoon freshly ground black pepper1 / 4 c. teaspoon ground ginger and Ras el HanoutHarissa to taste

- Place all ingredients in a robocoupe, except onion, lemon juice, star anise and cinnamon stick. Run the machine until everything is pureed.


- Place in a saucepan, sauté onion. Do not burn!


- Add remaining ingredients (except lemon juice)


- Cook for 15 minutes until the sauce is fragrant.
- Stir occasionally - until the sauce is down. And is thick and shiny.


- Remove from heat.


- Stir in lemon juice. Adjust seasoning with salt and black pepper.


- Remove the star anise and cinnamon.


- Strain, if you want


° This makes slightly more than 1 cup. Enough for about 1kg - 2lbs of meat (for a family of 6)


Now, the chicken -


- Wash and clean the wings very well.


- Place them in a brine of water, salt and lemon juice. (Just add enough water to cover chicken)


- Let stand for at least 30m, but best overnight.


- Rise chicken wings to eliminate excessive salinity.


- Place chicken in a packet of aluminum foil in the oven for about 30m.


- After this time, remove the chicken from the foil.


- Coat the chicken with the sauce.


- Place in a baking dish or pan (uncovered) and cook another 20 m, or until wings are rigid.


Trick: Use the sauce for a whole chicken or turkey drumsticks as well!