Spicy Adjika Chicken Wings on the Grill

Few things are more satisfying at a BBQ than a platter of perfectly grilled chicken wings. Whether you’re hosting a summer garden party or just firing up the grill for a weeknight feast, chicken wings are an essential BBQ dish. But instead of the usual hot sauce or BBQ glaze, why not take inspiration from the bold, fiery flavours of Georgia?

Adjika, a traditional Georgian spice paste, is packed with chilli, garlic, herbs, and spices. It adds the perfect balance of heat and savoury depth to grilled meats, making it an ideal marinade for crispy, juicy chicken wings. This recipe uses Red Walnut Adjika to create a spicy, smoky, and slightly nutty marinade that caramelises beautifully on the grill. Paired with a cooling dip and a crunchy side salad, these wings will quickly become a BBQ favourite.

Ingredients

For the Chicken Wings & Marinade:

• 1 kg chicken wings (split into drumettes and flats)

• 2 tablespoons Red Walnut Adjika

• 2 tablespoons olive oil

• 2 tablespoons honey (to balance the heat)

• 1 tablespoon apple cider vinegar

• 1 teaspoon dry adjika spice

For the Cooling Dip:

• 200 grams sour cream or Greek yogurt

• Juice of half a lemon

• 1 tablespoon fresh coriander, finely chopped

Step-by-Step Instructions

1. Make the Adjika Marinade

   In a large bowl, whisk together Red Walnut Adjika, olive oil, honey, apple cider vinegar, garlic, smoked paprika, and dry adjika spice.

2. Marinate the Chicken Wings

   Add the chicken wings to the bowl and toss them in the marinade until fully coated. Cover and let them marinate in the fridge for at least two hours (overnight is ideal for deeper flavour).

3. Prepare the BBQ

   Preheat your BBQ to medium-high heat. If using a charcoal grill, wait until the coals are glowing and covered with white ash.

4. Grill the Chicken Wings

   Place the wings on the grill, skin-side down. Cook for:

   • 8 to 10 minutes per side, flipping occasionally, until crispy and slightly charred

   • Ensure the internal temperature reaches at least 75°C

5. Make the Cooling Dip

   While the wings are grilling, mix together sour cream (or Greek yogurt), lemon juice, and fresh coriander.

6. Serve and Enjoy

   Pile the wings onto a platter, sprinkle with extra coriander, and serve with the cooling dip on the side.

Serving Suggestions

• Crispy potato wedges: Tossed with olive oil, dry adjika spice, and sea salt.

• Grilled corn on the cob: Brushed with butter and a hint of Red Adjika.

• Fresh salad: A simple mix of tomatoes, cucumbers, and red onion with a light vinaigrette.

These spicy, smoky adjika chicken wings are the ultimate BBQ crowd-pleaser. The Red Walnut Adjika marinade brings a bold Georgian kick, while the honey balances out the heat with a touch of sweetness. Whether you’re a spice lover or just looking to try something new, this recipe is guaranteed to impress!