Making your own spicy or citrusy salt blend elevates these chicken wings even more.
Ingredients
Serves: 4
Timing: 45 minutes
For the hot sauce salt:
- 200g sea salt
- 1- 3 tbsp of your favourite hot sauce
- Zest and juice of one lemon
Orange and herb salt:
- 200 grams of sea salt
- 4 rosemary sprigs, leaves removed and finely diced
- 5 thyme sprigs, leaves removed and finely diced
- Zest and juice of 2 oranges
For the free range chicken wings, thighs and drumsticks:
- 500g free range chicken wings
- 500g free range skin on, bone in chicken thighs
- 500g free range chicken drumsticks
- Your choice of; hot sauce salt, orange and herb salt
For the corn ribs:
- 2 ears sweetcorn
- 3 tbsp olive oil
- 1 tsp cayenne pepper
- Pinch cumin seeds
- Salt
- Freshly ground pepper
Method
For the hot sauce salt:
- Mix the ingredients together in a small bowl until completely combined.
Then, either:
- Spread out over a non-reactive tray and wait for the liquids to evaporate - this will take a few days - try and put the tray in a sunny place to speed up the process.
OR…
- Spread out over a non-reactive tray and put them in the oven at 90 - 100C for 30 mins or until the liquid has evaporated.
For the orange and herb salt:
- Mix the salt and chopped herbs together in a small bowl until completely combined. Add the juice and zest from the 2 oranges and stir into the salt.
Then, either:
- Spread out over a non-reactive tray and wait for the liquids to evaporate - this will take a few days - try and put the tray in a sunny place to speed up the process.
OR...
- Spread out over a non-reactive tray and put them in the oven at 90 - 100C for 30 mins or until the liquid has evaporated.
For the chicken:
- Cover the chicken in the salt of your choice and leave in the fridge for at least 30 minutes.
- For grilling the chicken we're going to use a vortex method - light a little mound of coal right in the centre of the grill, leave until the coals are ash grey.
- Place the chicken around the heat source in a circle and keep the lid closed, keeping the vent open. Cook for between 45 minutes and an hour until the chicken is cooked through and golden - use a meat thermometer to check the temperature - you’re looking for a reading of 75 C.
For the corn ribs:
- Husk the corn, cut in half horizontally, then cut each half into quarters lengthwise to give you 8 corn batons. Make sure to keep the middle intact.
- Toss these in a large bowl with the olive oil, salt, pepper, cayenne and cumin seeds.
- Arrange on the direct side of the grill for about 15-20 minutes in total, turning until all sides are charred.
