Barbequed Caramel Chilli Glazed Chicken WIngs


  • 6 chicken wings
  • 200 g white sugar, for the caramel
  • 75 ml white wine
  • 200 g white sugar, for the syrup
  • 200 ml water
  • 110 ml sweet chilli
  • 75 ml soy sauce
  • a few sprigs of coriander, to garnish
  • 2 saucepans
  • 1 wooden spoon
  • 1 pair of tongs
  • 1 tray
  • 1 barbecue, either charcoal or gas
  • 1 bottle of water for dousing any flames



Prepare the barbecue:

If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Make the syrup:

Place the sugar for the syrup and the water into the saucepan. Place on a high heat and bring to the boil. Add the sweet chilli and the soy sauce and mix well. Remove the saucepan from the heat.

Make the caramel:

Put the sugar for the caramel into another saucepan and place on a medium heat. Allow the sugar to caramelise (approximately 10 minutes) before gently stirring.

Make the barbecue sauce:

Carefully, add the white wine to the sauce (be careful of rising steam) then add the syrup. Allow it to boil and stir until the mixture thickens. Remove the saucepan from the heat.

Barbecue the wings:

Cook the chicken wings on the barbecue for 3 minutes on either side. Dip the wings into the sauce and cook them again until they are caramelised.


Transfer the wings to a serving dish, garnish with coriander and spoon over the sauce. Squeeze over some lemon and get stuck in using your fingers - the only way to eat them!