Category: Barbecue

Spicy BBQ Chicken Wings

These are my favourite wings – the recipe changes a little each time I make these, so feel free to play. Want them spicier – add hot paprika or more tabasco. Add a shot of whisky? why not?

This recipe should be for about 2kg Chicken Wings (tips removed and cut into 2 parts)

Stock to boil the chicken wings in:

  • 2 heaped tsp sweet smoked paprika
  • 1tsp English mustard powder
  • 1 tsp old bay seasoning /spice mix
  • 3tsp BBQ seasoning/ spice mix
  • 1 tsp veg boullion (or stock cube, or salt)
  • 7 splashes tabasco sauce
  • 2 bay leaves
  • 200g sugar

For the sauce/glaze

  • 200g dark brown sugar
  • 1/2 tsp bay seasoning
  • 2 heaped tsp sweet smoked paprika
  • 1 tsp veg boullion or salt (-ish to taste)
  • 10 spashes tabasco
  • 3 tsp BBQ seasoning /spice mix
  • 100ml BBQ sauce or ketchup or worcestershire sauce
  • 3 tbl vinegar

Method

  • mix up the stock and boil the chicken wings for 20-25 minutes – adding enough water to just cover the wings. (Pack em down first)
  • mix up the sauce ingredients and briefly bring to boil so that the sugar disolves. might need a splash of water..
  • drain the wings, let them air dry a little in the pan, then add the glaze.
  • BBQ on a hot grill for about 5 minutes, until the skin crisps a little, and glaze has some colour, but not flat out burnt.

You can prepare these ahead of time and cook in a hurry. The chicken is cooked, so as doesnt need long on the grill – just heat up. Keep them refrigerated if cooking ahead of time though.

Butterfly leg of Lamb

a whole lamb leg, boned
a handful of rosemary (5-10x 6″ twigs, leaves on)
garlic
salt
oil

Unroll the leg of lamb so that it’s a flat slab. Using a sharp butcher’s knife on the inside of the joint, you can cut into the meat to open it up fully, so that it lies flat and about 1″ to 1.5″ thick

Using a small sharp knife, push holes into the joint and push garlic cloves and/or rosemary into the hole. (a holes about 2-3″ apart)

Rub olive oil all over, then sprinkle with salt.

Cook on a medium heat bbq for about 20-30 minutes or until it’s as pink (or grey!) as you like!

Beefburgers

makes 4x 1/4 pounders

1lb minced beef (don’t bother with the extra lean mince! You need some fat in the burgers)
salt and pepper to season (bout 1/2 tsp salt and a bunch of black pepper)

Use fresh minced beef, not frozen. Season the mince, and split into 4 portions. Shape into burgers and flatten/press to just under 1/2 inch think. They should hold together ok.

Great for a bbq, but ok under the grill.

chinese Barbecue chicken wings

  • 1kg  chicken wings
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 3 star anise
  • 3 cloves of garlic
  • 1/4 cup szechuan peppercorns

Take a bunch of chicken wings. Remove the tiniest end and bin. cut the remainder into 2 pieces at the joint.

Pack them into the bottom of a saucepan, as tightly as they will fit in. Keep to a single layer on the bottom if you can. Into the pan put all of the other ingredients, and a little water so that the wings are just about covered.  Simmer the pan for about 90 minutes.

Remove the wings from the stock, and cool. Once cool, cover with honey and bbq for a few minutes until tanned and crispy.

You can prepare these the day before, and as they’re already cooked they only take a minute or two on the hottest bbq.

Chicken Piri Piri

First, make the piri piri sauce. Don’t buy Nando’s.

Next, take chicken- drumsticks, thighs, quarters – whatever you fancy, but skin on. The darker meat is nicer. Slash the meat and skin, and rub in a little of the piri piri sauce into the skin, and into the cuts. About 3 tablespoons of piri piri will do a whole chicken, cut up into portions.

The easiest way to do this is to put it all into a plastic food bag, and massage it through the plastic.

Let it all marinade for at least a couple of hours, then cook it all on a BBQ. If you must, cook it in an oven, but it’s not as good!