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Guinness Glazed Chicken Wings


  • 1 glass Guinness, approx. 230ml
  • 60g brown sugar
  • 65g smoky barbecue sauce
  • 2 tbsp apple cider vinegar
  • 1kg chicken wings
  • 1 lime, quartered, to serve
  • 1 : 00

    Set the BBQ up with the Paella or Chef Pan in place, or a large frying pan.

    Turn the BBQ on to a medium heat and add the sugar, Guinness, barbecue sauce and apple cider vinegar. Cook, stirring for 2-3 minutes or until the sugar dissolves.

    Bring to the boil and cook for around 5 minutes, until thickened slightly, then remove from the heat and set aside to cool.

    Add the chicken wings to a zip lock bag, or bowl, and add half the the cooled glaze. Massage the glaze in to coat the wings evenly. Pop in the fridge to marinade for at least 4 hours, if you have time.

    Pre-heat the BBQ on a low heat for a couple of minutes, then add the chicken wings. For even easier clean up, use the BBQ Grill Mat on top of the BBQ Grid.

    Cook the wings for 35/40 minutes or until golden and cooked through. Keep the heat to low. Turn them a few times during cooking and baste with some of the reserved glaze.

    Serve with a squeeze of lime juice, and the remaining glaze warmed through as a dipping sauce.