Wing King – Chicken Alchemy

Wing King – Chicken Alchemy

At the time of writing it is 5/7/18 and we are on the cusp of UK BBQ week 2018, arguably the most wonderful time of the year, regardless of what the friends of buddy Christ will tell you.

buddy christ wings

A time where the UK BBQ community is encouraged to come together and cook a daily theme to show the diversity and adaptability of cooking over coal and wood, showcasing the true art of what we do and why we love it. In the spirit of this jovial holiday of wood fired unity I wanted to share my method of smoking a tray of perfect chicken wings. This sounds easy, but if you really want something done… one must do it right.

I am incredibly proud of my wings to the point where it’s currently my go to cook on my newest barrel smoker. I like the fact you can get a really powerful smoke without having to go overnight or light the pit at 5am, while being able to serve something that can make people leave your house in firm belief that you know your shit. So below I have broken down the steps to creating the perfect wing tray. You can do these in the oven if you don’t own a smoker but for best results cook low and slow over wood.

What you need

  • 12 Whole chicken wings
  • Hot paprika
  • Smoked black pepper
  • Brown sugar
  • Thyme (can sub for mixed herbs)
  • Oregano (Can sub for mixed herbs)
  • Cayenne
  • Nutmeg
  • Cinnamon
  • Salt
  • Your favourite BBQ sauce

Prep

Go to your local butcher and ask for the volume of wings you need by all means and upscale the recipe as required but this will be to make 1 tray (12 whole, 22 when jointed/ split). Cut the tips from the wings if bought whole as they add literally nothing, then take your knife and find the joint on the inner bend of the wing. Cut through it to get an even split of drumstick and dual bone wings. repeat and place them in a bowl that will go into your fridge.

Smokers – Start you pit and get it up to 225 C. I use either cherry or apple wood for this cook.

Rub

I already have this premixed usually but for one single batch take 2 tbsp. paprika, 2 tbsp. smoked black pepper and 1 of brown sugar, 1 tbsp. thyme and oregano (or mixed herbs), 1 tspn cayenne, large pinch of nutmeg, cinnamon and sea salt to taste. Rub the wings through the spice mix until evenly covered and fridge them for a minimum of 2 hours.

The cook

Place on a tray that enables fat to escape and smoke to get in from below and cook for around 1.5 hours or until they read 160 on a probe thermometer (don’t touch the bone when taking a reading as it can screw the reading up). Remove from the smoker and DIP the wings in your chosen BBQ sauce, this will give you a much more glazed feel than brushing and enables a good even spread across the wings. Then put them back in the smoker or oven for another 20 minutes so the heat can help the sauce bond to the wings and render down the glaze a little.

Remove and serve outside with a beer.

 

Generally it’s an easy cook when you look at it like that but it’s the finer details that matter just like any cook you do with indirect heat. Enjoy with your family or just smash a plate on your own an save that shit for the gram. Either way people will want to get involved.

 

 

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2013 recap: The burgathon recipe sheets

2013 has been a crazy year and the blog has gone from strength to strength over the months, I can only thank everybody who reads the blog for helping it get up an running. Its been a fun start to a life of online food writing.

The highlight of the year for me food wise was battle of the burgers in London, which triggered the Burgathon series. A trio of recipes aimed at getting people to make their own, homemade burgers to enjoy rather than buying shop bought ones, while satisfying my perverse adoration for burgery goodness. So below find all of the Burgathon recipes together in one place! Thanks again for reading. 2014 is going to be huge!

The Mardi Gras burger

Ingredients:

The Mardi Gras burger sauce

  • 1 White onion, Diced.
  • 2 Tbspn Olive oil.
  • 2 garlic cloves, minced.
  • 125ml Southern comfort/ Spirit of Louisiana liquor.
  • 1 tin of chopped tomatoes.
  • 2 tbspn brown sugar.
  • 3 Tbspn Worcester sauce.
  • 1 heaped tbspn good tomato ketchup.
  • Large pinch of sea salt.
  • 1 Tspn white pepper.

The burger

  • 600g lean steak mince.
  • 1 1/2 tbspn Cayenne pepper.
  • 1 tbspn Smoked paprika.
  • Large pinch sea salt.
  • Large pinch black pepper.
  • 2 Tbspn olive oil.
  • 4 slices of smoked cheddar.
  • 4 Good quality seeded buns.
  • Handful of mixed salad leaves.

Method:

Firstly you will want to get cracking with the sauce.

  1. Put the oil into a large frying pan and bring to a medium heat and spread the oil out evenly.
  2. Add the onions and garlic and cook until the garlic starts to soften and becomes fragrant.
  3. Add the Southern comfort and simmer for 5 minutes until it reduces to half its volume, cooking out the majority of the alcohol.
  4. Add the tomatoes, sugar, Worcester sauce, ketchup, salt and pepper. Cook on the medium heat for an additional 10 minutes, stirring regularly until the sauce thickens and the tomato juices reduce and begin to emulsify.
  5. Take off the heat and leave to cool, then drop the contents of the pan into a food processor and pulse a few times. This will give it a thicker consistency and thicken it up a little.
  6. Empty into a small container and put to one side to await its meaty vehicle.
Before and after... Father and son.

Before and after… Father and son.

For the burger…

  1. Combine the meat, cayenne, paprika, salt and pepper in a large bowl and mix well with clean hands.
  2. Split and roll into 4 evenly sized balls.
  3. Pat the balls down into approximately 2 cm thickness and lay on a plate, cover the plate with cling film.
  4. Refrigerate patties for 20 minutes.
  5. Preheat a griddle pan on a medium heat. Pre-heat your grill too.
  6. add a dash of oil to both sides of each burger and gently rub it in.
  7. Place 2 patties at a time on the griddle and cook for around 6-7 minutes on each side.
  8. At the end of the second sides cooking period, add the cheese to the top of the burger and leave to melt for a further 2 minutes.
  9. Take the Burgers off the heat and leave to rest in a warm place for 3 minutes.
  10. Cut the buns in half and grill each side until slightly browned.
  11. Add the mixed leaves to the bottom part of the bun, followed by the burger, top it with the sauce and cap it off with the top half of the bun.
This sucker got soul!

This sucker got soul!

——

the big pig burger

  • 500g of pork mince
  • 5-6 well sized fresh sage leaves, finely sliced
  • 2 tspn minced fresh garlic
  • large pinch fine sea salt
  • 2-3 grinds of black pepper
  • 2 Portobello mushrooms
  • Handful of baby leaf spinach
  • 2 thick slices of Claxton mild blue cheese
  • 2 burger buns of your choice, halved
  • Dijon mustard
  • 2 tbsp Olive oil

method:

  1. In a large bowl, combine the pork mince, sage, garlic, salt and pepper and mix with clean hands until you can make one large ball with the mixture.
  2. Split the mixture into 2 evenly shaped balls and pat down into large discs.
  3. Cover with cling film and pop in the fridge for 20 minutes.
  4. Place a griddle pan on a medium heat, and apply a little oil to each side of each burger. Preheat your grill on medium/high.
  5. Place the burger on the griddle and cook for 6-7 minutes on each side. then remove from the heat to rest in a warm place, check the middle of the burger by pressing it with your thumb, it should be as firm as the outside if it is cooked all the way through.
  6. Place the mushrooms under the grill and cook for a few minutes on each side until it starts to flatten. remove from grill.
  7. place your bread rolls under the grill until browned, repeat for both sides.
  8. place a teaspoon of Dijon on the bottom of the bun, followed by some spinach, rest the burger on the spinach and place a slice of the blue cheese over the burger, followed by a mushroom and cap it with the remaining side of the toasted bun.

image

——

The maple bagel burger

For the burger

600g lean steak mince
3 tablespoons maple syrup
large pinch cracked black pepper
1 tablespoon mild chili flakes
pinch fine sea salt
4 fresh white bagels
8 slices pastrami
8 slices good Swiss cheese
chopped salad leaves of your choice, sliced tomato and a splash of olive oil.

For the dressing

1 tablespoon sour cream
1 tablespoon good quality mayonnaise
1 teaspoon Worcester sauce
1 teaspoon English mustard
pinch white pepper.

Method:

  1. Combine the mince, chili flakes, maple syrup, salt and pepper in a bowl. With clean hands mix well until all seasoning and the maple syrup is evenly distributed.
  2. split into 4 evenly sized balls and pat down into discs around an inch thick.
  3. Cover and leave in the fridge for 10-20 minutes to firm up.
  4. preheat a griddle pan on a medium heat and add a little oil to each side of the burgers.
  5. Add the burgers to the griddle 2 at a time and cook for 7 minutes on each side. Preheat your grill on high.
  6. Grill the bagels on both sides until they start to brown.
  7. cut up 2 pieces of pastrami per burger, top with a few pieces of cheese and slide under the grill for a few minutes. then remove and rest for a few moments.
  8. Mix all of the dressing ingredients together and add it right the way around the base of the bagels, followed by the salad, the burger with the pastrami and now soft Swiss cheese, capped off with the top half of the bagel and press down a little to push it all together.
  9. Then enjoy it! it really is a show stopper!
image

Maple steak burger

So that’s it, 2013 is over and 2014 has begun, I wish you all the very best and hope it is a truly great year for all of you.

Phil