Chicken Legs and Chicken Wings BBQ Style with Vegetable Skewer and Garlic Baguette

For the chicken legs and chicken wings BBQ style, first prepare the marinade. To do this, mix 3-4 tablespoons olive oil, 2 tablespoons tomato ketchup, ½ teaspoon paprika powder and 1 teaspoon each salt and pepper in a bowl. Then add a coarsely chopped sprig of rosemary and a squeezed clove of garlic and mix well.

Cut 4 pieces of WECH chicken drumsticks, each at the bone, right and left halfway and press apart. This will reduce the cooking time. Then coat 4 pieces of WECH chicken wings and the 4 pieces of incised chicken drumsticks well on all sides with the marinade.

Grill the lower legs and wings for a total of 30 minutes:

If charcoal grilling: make sure the grill is not too hot – so let the coals cool down a bit. Leave the meat on the covered grill for a total of 30 minutes, turning several times.On a gas grill: first sear the meat on both sides at the highest setting of 5 minutes. Then turn and leave on the covered grill for a further 25 minutes over medium heat, turning several times.

For the sauce, dice 1 onion and 1 pickle and mix together in a bowl with 5 tablespoons tomato ketchup and ½ teaspoon pepper.

For the vegetable skewers, cut a zucchini in half lengthwise and cut into pieces about 1 cm thick. Also, cut half a red onion into 4 wedges, halve 2 cherry tomatoes, quarter a mushroom, and cut half a bell bell pepper into 4

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