INGREDIENTS:
12-24 Chicken Wings
Buttermilk (optional)
Peppers
Salt
Freshly ground black pepper
Helvetic-Barbeque “Original” Sauce
Marinade (optional)
Put the chicken wings in a large bowl or overflow dish, sprinkle with buttermilk and cover. To get the best results, let the wings marinate overnight in the refrigerator. If you don’t have that much time, you can skip this step. The Wings will still be delicious.
Take the wings out of the buttermilk. Drain and let them heat to room temperature before grilling. This should take about 30 to 45 minutes. If necessary, pat the wings with a paper towel to remove excess buttermilk.
Then season the wings with salt, black pepper and pepper.
Heat the grill to low-medium.
Place the wings on the grill. The cooking time should be between 30 and 45 minutes, depending on the temperature of your grill. Rotate the wings every 5-10 minutes until the skin is golden brown. The wings should be very delicate and pull off slightly at the connection points. Always stay close to the grill and don’t let the wings burn!
In the last 5 minutes you brush the wings with Helvetic Barbeque sauce or just after the grilling also fits well. I usually do it after grilling, so the skin on the wings remains nicely crispy.
e Guete!