Chocolate Chipotle Chicken Wings
Ingredients
- 3kg chicken wings
- 100g chopped chipolte peppers
- 1 large orange, juice and zest
- 50g Dark chocolate chips
- 15g Brown sugar
- 12g Salt
Method
Combine all the ingredients(not the wings) in a blender and mix until smooth. heat until a light simmer or stick in the microwave for a minute. Consistency should be like a thin pancake batter so add a touch of water if need be. Cool in the fridge.
Salt and pepper 3kg of wings and add it to a large ziplock bag with the marinade and remove all the air. Leave in the fridge for as long as you can. Up to 4 days is best. Make sure you are still within the best before date from your butcher or grocery.
Once you are ready to grill, take the wings out carefully and place the leftover marinade into a saucepan with 1 bottle of corona. Bring to a boil and simmer slowly until it is reduced to about a tea mug of glaze/sauce. You cannot skip this step because the marinade has been in contact with raw chicken.
Low and slow on the BBQ or grill until the wings hit 80 degrees internal. While 75 degrees is safe, chicken wings are better crispier. Throw the hot wings in a large bowl with the glaze and toss. Serve on a plate with fridge-chilled fruit like watermelon, berries or orange slices to cool the chipotle heat.
Korean misted Grilled Veggies
Ingredients
- 4 corn ears of corn chopped into 3
- 2 zucchinis cut lengthways
- 3 bell peppers
- 50g gochujang paste
- 50g dark soy
- 50g chinese vvnegar
- 10g salt
- Food grade spray bottle
Method
Combine Gochujang paste, dark soy, chinese and salt vinegar into a bowl and mix until smooth. Then combine lots of water until it is very thin and can pass through the spray bottle. It is ok that it is very watery because the flavours are very strong and you will be misting a lot.
Prep the vegetables and place them on a hot grill. Keep the spray bottle in one hand and the tongs in the other. Keep turning and misting. The veggies will start to darken. Once they are charred and ready. Take them off the heat and give them a final mist and a pinch of salt over the top.
BBQ Garlic Naan
Ingredients
- 240g all-purpose flour
- 180g greek yogurt
- 20g Olive Oil
- 5g Salt
- 1 sachet yeast (7g)
- 10g sugar
- 100g Butter melted
- 1 Bulb of garlic
- Extra flour for rolling
Method
Combine flour, yogurt, salt, sugar and yeast into a bowl and mix or use a stand mixer. Mix until sticky. You many need to add some cold water if it is too dry. Let rise in a warm place for 45 mins. Once done, make 4 balls and cover them in olive oil and leave in the fridge until 1 hour before grilling.
Mince the garlic and add to the melted butter.
Get the grill ripping hot and prepare a flat surface close by for the naan. Roll the naan flat and cook one by one. Place directly on the grill and flip once. Once done douse with lots of garlic butter and place in a wax paper envelope. They can be round, rectangular, thick or fat. They are very forgiving.