Whisky Grilled Chicken Wings
On this night as the sun went down over Maui Hawaii we enjoyed our whisky chicken with Jacob's Creek Double Barrel Shiraz that has been aged in whiskey barrels, it pairs perfectly with the whisky chicken wings.
1 kg chicken wings
100 ml Jameson whiskey
3 tablespoons brown sugar
1 tablespoon soy sauce
21/2 tablespoons Jameson whiskey
1 tablespoon brown sugar
juice of 1 lime
1 spring onion, finely chopped
1/4 green cabbage, shredded
1/4 pawpaw, cut into bite-sized pieces
1 avocado, sliced
handful of flat-leaf parsley, chopped
1 green chilli, seeded and sliced
juice of 1 lime
2 tablespoons verjuice
1 clove garlic, finely chopped
1/2 cup finely chopped flat-leaf parsley
1/2 cup finely chopped coriander
Cobram Estate EVOO
HOW TO MAKE IT
Place the chicken wings in a bowl, add the whiskey, brown sugar and soy sauce and turn to coat the chicken well. Cover and marinate in the fridge or esky on ice for 4 hours, or overnight for extra tasty wings. Heat your Traeger Grill to 180∞C as per the instructions. Place the chicken wings on the grill, close the lid and cook for 15 minutes each side.
Meanwhile, to make the whiskey sauce, whisk together the whiskey, brown sugar, lime juice and spring onion.
Toss together the cabbage, pawpaw, avocado, parsley and chilli in a bowl, then arrange on a plate or stone.
To make the dressing, put the lime juice, verjuice, garlic, parsley, coriander and a drizzle of EVOO in a mortar and pound with a pestle until well combined. Season to taste with salt.
Dress the salad and arrange the wings on top. Drizzle the whiskey sauce over the chicken and enjoy the sunset and vino.
In partnership with Jacob’s Creek.
Photos by Luisa Brimble.