BBQ Chicken Around The World (Part 1) - Korean BBQ wings

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Light up your barbecue with these exciting new ideas for different cuts of chicken, inspired by flavours from around the world

Korean BBQ wings

Stretching out the chicken wings means they cook evenly and are easier to eat.

·         Serves 6 (2 skewers each)

·         Prep 10 mins plus soaking

·         Cook 40 mins

Ingredient

·         12 chicken wings

·         1½ tbsp sunflower oil

·         1 tbsp sesame seeds, toasted

·         2 spring onions, finely sliced at an angle

·         For the sauce

·         4 tbsp rice wine vinegar

·         3 tbsp soy sauce

·         5 tbsp golden caster sugar

·         2.5cm/1in piece ginger, peeled and grated

·         1½ tbsp sriracha chilli sauce (or other hot chilli sauce)

·         4 tbsp tomato ketchup

Description: Chicken wings

Chicken wings

Recipe

1.    Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel color. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.

2.    Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.

3.    Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.

4.    Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.

Per serving 344 Kcals, Protein 24g, Carbs 25g, Fat 17g, Sat Fat 4g, Fiber none, Sugar 24g, Salt 1.9g

Description: Korean BBQ wings

Korean BBQ wings

Cook’s tips: Two ways to BBQ

Barbecues aren’t just about grilling food quickly. They’re also great for slow cooking. Deciding whether to use the ‘direct’ or ‘indirect’ method depends on the size and thickness of the food.

1.    The direct method: Hot and quick cooking

This method is ideal for foods that don’t take long to cook, such as sausages, steaks, burgers, pieces of chicken and vegetables. The hot coals need to be spread evenly under the grill – then cook your food directly over the heat source. It’s good for getting a lovely caramelised surface and achieving attractive grill marks.

Description: The hot coals need to be spread evenly under the grill

The hot coals need to be spread evenly under the grill

2.    The indirect method

Low and slow cooking

Best for larger cuts that take longer to cook, like whole chickens, ribs and butterflied lamb, or tougher meat. You’ll need a lidded barbecue, as you’re creating an atmosphere like a conventional oven to slowly and evenly cook the food. If you don’t have a lidded barbecue, you should use a conventional oven.

The hot coals need to be piled up on one side of the barbecue – then cook your food on the grill over the side without any coals underneath. This method avoids the food getting burnt before it is cooked through. Keep the lid closed throughout to maintain an oven-like environment.

Cooking on gas

If you’re using a gas barbecue, you’ll only need to heat one side to a low temperature for the indirect method (the beer can, spatchcock and kebab recipes). To use the direct method, heat both sides to medium.

 
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