Honey chipotle wings with a caesar dip
I normally comply to the bbq law of wing Wednesday but Wednesday this week was my birthday so its wing Thursday 🙂 Today was a joint effort,  I made the wings on the classic 3 Kamado and Sue made the most amazing Caesar dressing.  To start with I prepped the Sainsbury wings and coated them in Angus & Oink Honey Chilli rub and then cooked they at around 190c and cooked them until low 90c which gives me perfectly cooked wings with a crispy crunchy skin. Perfection.
Meanwhile Sue made the dip recipe below and we enjoyed them in the sunshine.
- 1 Clove of garlic
- 2 Anchovies in olive oil
- spoonful of grated parmesan cheese
- good few slugs of mayo
- tbs white wine vinegar
- seasoning
- creme fresh
Method.
Preheat the Kamado bbq at around 180c to 200c direct and cook the chicken as above. Then mince the garlic and anchovies and mix with the rest off the ingredients adding mayo to get the right consistency. This would be perfect for a salad But we added creme fresh to calm it down a bit and thicken it which made a perfect dip.
Once the wings were cooked I tossed them in Sauce Shop Honey Chipotle bbq sauce.
Tips.
For crispier wings coat with baking powder rather than a bbq rub an hour before cooking, then add flavours afterwards
I cook to temperature every single cook and not time. Every oven is slightly different and especially BBQ ovens. It’s a fabulous habit to Get into and produces perfect meats and fish every time.
If you cooked this or any of my recipes then please do let me know.
