Phil's Sriracha Wing Recipe

Nothing says football food like wings and these ones are amazing. Let's give it ago.

Ingredients

• Wings

• Olive oil

• Sriracha Spice (I use Schwartz)

• Fresh Coriander

Equipment

• BBQ

• Lumpwood (free from lighter fuel and other horrible crap)

• Mortar and Pestle (if you dont have one of these i highly recomend you do as its a gift that keeps on giving)

• Various bowels

• Thermometer

• Knife for cutting

Ok so we need to prep the wings, and this means the marinade. So let's get it going.

Firstly chop a big handful of coriander so that its very small then set aside.

Add plenty of Sriracha Spice; I used about 3 table spoons initially and put this into the mortar. I then added a good lot of olive oil, i dont measure this but be generous, Maybe 3 table spoons initially.

Add the finely chopped coriander into the mortar but leave some of this coriander for later.

Using the pestle, gentley grind the ingredients together so that they are making love. You want to keep doing this until the ingredients are mixed well and looks a bit like paste. Then add more olive oil to get the consitancy that you want. This will be your marinade so if its too thick, add more oil, if its too liquidy, add more Sriracha spice. The great thing about BBQ is its not science, it doesnt have to be exact (like making a cake) its about getting the results you want. If you want it more spicy, keep adding the spice and so on until you get enough that will cover the wings. If you do add more to the mortar though, its really important that you keep bringing the ingredients together using the pestle so that they fuse together. This is a marriage and you want this to be beautiful.

When you are happy with your gorgeous marinade, put the wings in a bowl and pour the mixture over the wings. Using your hands, make sure the mixture covers all the wings, this will be your flavour.

Just a side note, some might say "oh my you're using lots of oil!!" (In a proper posh English accent) The answer is yes. Firstly this is food to be enjoyed, its football food. The oil helps infuse the flavours together and when on the chicken, fully coated; this will help crisp it up when on the bbq. Some of the oil you will find will drop off the wings though so you wont be swimming in it. Dont worry!

Anyway back to the wings. When you have coated the marinade, cover the bowl and leave this for a few hours at a minimum either in fridge or if having them that day, just on the side.

When you are ready to cook, its time to set up the BBQ. For wings I dont like doing these direct as it can char the protein too much, instead I like to use an indirect set up, this means the lump wood should be on the side of the bbq or depending on your set up, in the middle, and the wings should be replaced where there isnt any lumpwood.

All the vents should be open for this cook which means getting maximum air into the BBQ. This means the BBQ will be extremely hot. This isnt low and slow for a reason.

The idea is to have a lovely crispy outside for the wings and lovely and juicy on the inside. This is why indirect is perfect.

With the wings added close the lid and you want to leave this closed for about 45 minutes initally. Let the BBQ do its job, it loves you and wants you to eat well.

After about 45 minutes check this to see how the wings are going, its at this point you can turn them over. After about 60 minutes the wings may be ready, so check this. To know if the wings are ready and safe to eat visually, a big indication is the outside should be looking crispy, but also the internal temp should be a minimum of 165f. I like to leave these a bit longer so that internally its around 185/190. I prefer my wings more chewy....Just because they are wings but this is down to choice.

When these are ready, pull the wings from the BBQ and put on a plate.

Add the left over chopped coriander to the wings to add another element of flavour and enjoy.

Wings are simple to make and one of the most versatile things you can do. In our house these are a favourite and hopefully these will be a favorite in yours as well