This is a great recipe for those impromptu barbecue ideas, or adding simple spicy grilled flavour to dishes.
Serves 2-3
1kg chicken wings
5tablespoons H.O.C Garli Charlic sauce
100ml milk
- Mix together the Garli Charlic and milk in a bowl.
- Marinate the wings in the Garli Charlic sauce mix for at least 15mins (best overnight), ensuring they are coated well and covered with a lid or food wrap. If spice isn't your thing, use less H.O.C Garli Charlic sauce and yogurt instead of milk.
- Cook the wings on the barbecue*, or in the oven at 200°C (180°C fan, Gas mark 7, 390°F) for 40mins ensuring to turn the wings halfway through cooking.
*internal temperature of cooked chicken should be above 75°C for over 30seconds.
Serving suggestion: fresh off the grill with potato salad and cucumber slices 🤤
Can I use something other than chicken wings?
Yes, this also works for marinating veg such as corn on the cob, or meat substitutes such as firm tofu. It also goes well with halloumi. Larger chunks of meat, such as pork belly or beef steaks may need varying cooking times.
Basically, if something tastes good with garlic on the barbecue, it's gonna be banging with Garli Charlic.
Avoid marinating non-meat products for more than 30mins, as the milk content will soften it and make it harder to manage on a barbecue grill.
What milk/yogurt should I use?
Whatever you like. I personally prefer oat milk, or full fat Greek yogurt as they have a mildly sweeter taste when combined with the Garli Charlic sauce.
How long does this last/Shelf life?
Garli Charlic sauce lasts for up to a month if stored in the fridge. Can also be used as a dipping sauce.
Ensure to follow "use by" and reheating guidelines on all meat and substitute meat products.