WHISKEY GRILLED CHICKEN WINGS

Feeds 4

1 kg chicken wings 

100 ml Jameson whiskey 

3 tablespoons brown sugar 

1 tablespoon soy sauce 

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21/2 tablespoons Jameson whiskey 

1 tablespoon brown sugar 

juice of 1 lime

1 spring onion, finely chopped 

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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 

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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

salt

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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. Enjoy SG

Equipment:

Traeger Grill using pellets 

Method:

1: 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. 

2: Meanwhile, to make the whiskey sauce, whisk together the whiskey, brown sugar, lime juice and spring onion.

3: Toss together the cabbage, pawpaw, avocado, parsley and chilli in a bowl, then arrange on a plate or stone.

4: 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.

Paid partnership with Jacob’s Creek

Photos By Luisa Brimble