- 60ml Soy Sauce
- 40ml BBQ Sauce
- 4 Tbsp. Honey
- ½ tsp Cayenne Pepper
- Sea Salt
- Freshly cracked black pepper
- Vegetable oil
Combine the Rosella Tomato Sauce, Rosella Garlic, Rosella Ginger, chicken stock, shallots, white wine vinegar, soy sauce, honey, cayenne pepper and BBQ sauce to a large zip lock bag, seal the bag and shake to combine, set aside and refrigerate 3 tablespoons for dressing, then add the chicken wings, shake again to coat and marinate for approximately 3 hours in the refrigerator.
Pre-heat BBQ to HIGH heat.
Remove Wings and gently shake off any excess marinade, season the wings with a little salt and pepper.
Heat marinade to boiling point in a saucepan, and set aside to baste wings.
Turn the BBQ to medium heat and place the wings on the BBQ grill; cook for approximately 10 minutes on each side, basting every few minutes, once the wings are cooked transfer the wings to the BBQ resting rack baste once more and then allow to rest for 10 minutes.
To serve, arrange the wings on your favourite platter and drizzle with the remaining sauce.