Spicy BBQ Chicken Wings

Spicy BBQ Chicken Wings

Juicy barbecue chicken wings in a spicy lime, Kikkoman soy sauce and paprika marinade. Serve with barbecued vegetable couscous with chilli yoghurt sauce.

Be the first to rate
  • Serves4
  • Preparation Time10 mins
  • Additional Timeplus marinating time
  • Cooking Time45 mins

Nutrition per serving

  • Energy864 Kcals
  • Protein49.5g
  • Carbohydrates49.5g
  • Fat49.3g


  • 2 kg chicken wings
  • Salt

For the marinade:

  • 1 organic lime
  • 1 garlic clove
  • 6 tablespoons Kikkoman Soy Sauce
  • 2 tablespoons sesame oil
  • 4 tablespoons olive oil
  • Freshly ground pepper
  • Paprika (mild)
  • Chilli powder

For the vegetable couscous and chilli yoghurt:

  • 200 g couscous
  • 2 small sprigs of rosemary
  • 1 aubergine
  • 1 courgette
  • 300 g cherry tomatoes
  • 1 onion
  • 3–4 tablespoons Kikkoman Teriyaki Sauce (Teriyaki Barbecue Sauce with Honey / Teriyaki Sauce with Roasted Garlic / Teriyaki Sauce with Toasted Sesame), according to taste
  • 3 tablespoons olive oil
  • Freshly ground pepper
  • 250 g natural yoghurt
  • 3 tablespoons tomato ketchup
  • Chilli powder
  • 1–2 tablespoons Kikkoman Soy Sauce


Cook the chicken wings in a pan of boiling salted water for approx. 20 minutes. Drain and allow to cool a little. Prepare the marinade by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, stir together the lime zest and juice, soy sauce, sesame oil and olive oil, garlic, pepper, paprika and chilli powder. Brush the chicken wings with the marinade and put in the fridge for around 2 or 3 hours until you’re ready to start the barbecue.

Prepare the couscous according to the package instructions. Wash the rosemary. Wash the aubergine, courgette and tomatoes. Trim the ends off the aubergine and courgette and dice the flesh. Peel the onion and cut into strips. Mix together the Teriyaki sauce, oil and pepper and add the aubergine, courgette, tomatoes, onion and rosemary, tossing to coat.

To prepare the yoghurt sauce, mix the yoghurt and ketchup together and season to taste with chilli powder and soy sauce.

Cook the chicken wings on the barbecue for approx. 10-25 minutes and the vegetables for approx. 10-15 minutes (closing the lid, if your barbecue has one). Arrange the couscous and vegetables attractively on a platter and garnish with the chilli yoghurt. Serve alongside the chicken wings.

Tip: Pre-cooking the wings in salted water significantly reduces the time they need on the barbecue and keeps the wings succulent and full of flavour.

The bbq marinade also goes really well with chicken drumsticks and thighs.

If you like to cook on the BBQ then make sure you check out our top BBQ tips and our top tips on making the best chicken wings

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information