Method: Oven or BBQ Grill
For the chicken wings
1 limejuice and finely grated zest
1 tbsp dark brown sugar
1 tbsp clear honey
1 tsp cayenne
1 tsp ground ginger
8 tablespoons Jack Daniel’s® Full Flavour Smokey Barbecue Sauce
12 large chicken wings
For the dipping sauce
½ bottle of your favourite Jack Daniel’s® Barbecue Sauce for dipping
Combine the limejuice, zest, sugar, honey, cayenne, ginger and Jack Daniel’s® Full Flavour Smokey Barbecue Sauce in a large bowl and stir.
Add the wings and coat thoroughly, cover the bowl and chill in the fridge for about two hours.
Place on a rack/tray and roast at 200C/400F/Gas 6 for 25 minutes or barbecue until cooked through and nicely browned. Turning a couple of times to cook evenly.
Serve wings hot or alternatively wait until the wings have cooled and refrigerate and eat within 24 hours.
For the dipping Sauce:
Pour half a bottle of your favourite Jack Daniel’s® Barbecue Sauce into a pan and cook gently for around ten minutes until the sauce reduces down. Serve warm.