- of chicken wings 125 Grams
- Fresh coriander (15 g) 0.25 Bunch
- Of garlic 0.25 Clove
- Spring onion 0.25
- Ginger (approx. 1 ½ cm) 0.25 Piece
- Lime 0.25
- whole cane sugar 0.25 tsp.
- salt 0.25 tsp.
Wash the coriander, shake it dry, peel off the leaves and finely chop. Peel the garlic and chop into thin slices. Wash and clean the spring onion, then cut into thin slices. Peel the ginger and finely grate. Squeeze out the lime.
In a large bowl, mix the ingredients together with the sugar and salt to create a marinade. Thoroughly wash the chicken and pat dry with kitchen paper. Add the chicken wings to the bowl and rub thoroughly with the marinade. Cover the bowl with cling film and leave in the refrigerator for 12 to 24 hours.
Place the chicken wings on the preheated barbecue and grill with the lid closed for 30 minutes. Remove the chicken wings from the grill, share out on plates and serve.
5 minutes (normal position) at the medium setting with the lid closed.