When faced with a chicken wing challenge by Australian barbecue enthusiast Hilary Anderson of BBQ Lads I knew I had to address the age old contest of none other than Marmite vs Vegemite... just to envoke a reaction if nothing else. And quite honestly I have been shocked at how that store cupboard staple, often used a few times for toast and then forgotten about, is a bloody good barbecue aid! When added to the sweet taste of sugary barbecue sauce and brown sugar you are treated to the sweet and salty combination which is just perfect for the grill. So grab your store cupboard staples and give this one a go.

Course Main Course
Cuisine english
Keyword barbecue, barbecue sauce, chicken wing, grilling, marmite
Prep Time 10 minutes
Cook Time 25 minutes
marinade time 2 hours
Servings 4 people
Author jacksmeatshack


  • 1 kg chicken wings
  • 3 tbsp Marmite
  • 2 tbsp barbecue sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp white wine vinegar
  • 2 tbsp light brown sugar


To make the marinade

  1. Combine the marmite, barbecue sauce, soy sauce, vinegar and sugar into a mixing bowl and combine.

  2. Joint your wings into flats and drums and add to the mising bowl with marinade. Ensure all of the wings are evenly covered.

  3. Leave to marinade for at least 2 hours in the fridge.

To Grill the chicken wings

  1. Preheat the grill to 200C.

  2. Place the wings on indirect heat. Close the lid and grill for 20-25 minutes turning occasionally.

  3. Remove the wings from the grill when the internal temperature reaches 75C. Serve and enjoy ensuring you flip the bird towards you Australian challenger.