Whisky grilled chicken wings

Marinated with a generous dash of whisky, these grilled chicken wings are best served with a tangy, fresh salad.

Recipe by Sarah Glover

Feeds 4


  • 1 kg chicken wings 
  • 100 ml whisky 
  • 3 tablespoons brown sugar 
  • 1 tablespoon soy sauce 
  • 2 1/2 tablespoons whisky 
  • 1 tablespoon brown sugar
  • juice of 1 lime
  • 1 spring onion, finely chopped 
  • 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 
  • 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 
  • extra virgin olive oil
  • salt


  1. Place the chicken wings in a bowl, add the whisky, 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
  2. Heat your grill to 180C.
  3. Place the chicken wings on the grill, close the lid and cook for 15 minutes each side. 
  4. Meanwhile, to make the whisky sauce, whisk together the whisky, brown sugar, lime juice and spring onion.
  5. Toss together the cabbage, pawpaw, avocado, parsley and chilli in a bowl, then arrange on a plate or stone.
  6. To make the dressing, put the lime juice, verjuice, garlic, parsley, coriander and a drizzle of extra virgin olive oil in a mortar and pound with a pestle until well combined. Season to taste with salt. 
  7. Dress the salad and arrange the wings on top. Drizzle the whisky sauce over the chicken and enjoy.

Double Barrel Cabernet Sauvignon

Double Barrel Cabernet Sauvignon

Pair these whisky-marinated wings with a rich red wine matured in whisky barrels.

See more about this wine

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