Here’s a great Chicken Wings recipe from one of long term supporters Angus and Oink.
Perfect for Wing Wednesday
Angus & Oink Thai Style Wings
- Chicken Wings (see method)
- Sesame oil
- A & O Thai Rub
- A & O Thai Ger Style Sweet Chilli & Garlic Sauce
- Chopped Peanuts
- Finely Diced Chilis
- Crushed Prawn Crackers
- Coriander Leaf
- Lime Wedges
We used full wings here, but you can break them down into flats + drums.
Coat the wings lightly in a drizzle of sesame oil + then apply the Thai Rub. An easy way to do this is to place the wings into a zip lock bag, add the oil & tumble around, then add the Thai rub at approx 5% to meat weight (500g wings needs 25g of seasoning).
Tumble again in the bag until the seasoning has evenly coated the wings. Allow to marinade for 1 hour, or even overnight.
Set up a BBQ with lump wood charcoal. We tend to use a @Weber Grills kettle and A&O’s Octane fuel accelerator in the middle. This gets the BBQ to around 500-600°F which is ideal for crispy wing skin! Add a chunk or two of cherry or fruit wood to get some smoke and added colour!
Check the wings after about 30mins + look for a good even colour. Any dark wings are sitting in a hot spot. You can spray them with apple juice or a marinade spray of your choice (try adding lime juice, apple juice and even soy or fish sauce!)
Probe the wings with a Thermapen Thermometer + when they are around 70°C internal you can apply a glaze. We used the Angus & Oink Thai Ger Style Sweet Chilli & Garlic Sauce applied with a silicon basting brush. Allow another 5-10 mins of cook time + the wings should have an internal temp of > 75°C 🔥
Place on a serving tray + add chopped peanuts, finely diced chillies, crushed prawn crackers, a flurry of coriander leaf and a few wedges of lime