Grilled BBQ Chicken Wings

Cooking method

1. Step 1:

   

   Rinse and dry the wings. You can trim off the wing tips, but if you like a bit of crunch, leave them on.

2. Step 2:

   

   Peel and rinse the onion and cut it into large chunks or half-moons. Put it in a roomy bowl, add a pinch of salt, and scrunch it with your hands. This coaxes out the onion juice, which helps tenderize the meat.

3. Step 3:

   

   Add the wings and dry spices to the onion and toss with your hands again — gently, just enough to coat the meat evenly with the spices and onion juice. Add coarsely chopped garlic if you like. Cut the onion and garlic in large pieces so they're easy to shake off before grilling; you don't want them on the grill, where they'll burn.

4. Step 4:

   

   Add a few lemon slices, also optional. But once lemon is in the marinade, don't leave the wings for long — a couple of hours at most.

5. Step 5:

   

   Make the marinade: stir liquid honey, grainy mustard, and the juice of one lemon slice into the soy sauce, then pour in the vegetable oil last. Mix well and pour it over the wings. Let them marinate at room temperature for 1 to 1 1/2 hours — wings take on flavor very quickly.

6. Step 6:

   

   Get your grill up to cooking heat. The coals should cool slightly and be covered with a gray-white ash — that's the right moment to start. You can thread the wings onto skewers and spread them evenly over the glowing coals.

7. Step 7:

   

   Or lay them on a grill grate. Don't crowd the wings — leave at least 1/4 inch (0.5 cm) between them so they cook evenly on all sides. Turn them now and then so they don't burn, cooking until golden and done through.

8. Step 8:

   

   Serve the wings right on the skewers, or on a platter with the meat slid off. Round them out with your favorite dipping sauce, fresh rinsed herbs and vegetables on the side, and a glass of red wine.