Herworld (Malaysia) - - HER LIVING -

Prep time: 20 min­utes Cook­ing time: 30 min­utes Serves: 8


• ½ cup tomato juice • ½ cup dark brown su­gar • ½ cup sherry vine­gar • ½ tbsp chipo­tle pow­der • 1kg chicken wings • 1 cup The Good Batch’s house blend es­presso • 1 yel­low onion, diced • 1 tbsp olive oil • 1 cup spicy ketchup • 1 ½ tbsp toasted co­rian­der seeds • Kosher salt • Pep­per • Olive oil (to brush grill)

SAUTÉ onions in olive oil with a pinch of salt over medium heat un­til translu­cent. Add in brown su­gar, co­rian­der seeds, es­presso, and vine­gar and let it sim­mer for 10 min­utes. Add in the chipo­tle pow­der, ketchup and tomato juice and let the mix­ture sim­mer for two hours.

DIS­CARD the solids and let the mix­ture cool down. Pre­heat grill to medium-high heat and sea­son the chicken on all sides with salt and pep­per. Brush the grill with olive oil be­fore plac­ing chicken on it. Baste the chicken with bar­be­cue sauce. Flip chicken ev­ery five to six min­utes and con­tinue bast­ing it.

SERVE with bar­be­cue sauce and cu­cum­ber coleslaw on the side.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.