Curried BBQ wings with quick pickled red onions
These wings are marinated in a paste of yoghurt and curry powder then grilled until charred in places and topped with tangy quick pickled onions and coriander. Any leftover pickled onions will keep, refrigerated, for a week or so.
Ingredients
Metric
Imperial
Wings
- 6 chicken wings, separated into drums and flats
- 200g of natural yoghurt
- 1 tbsp of curry powder
- 1 tsp turmeric
- 1 garlic clove, grated to a paste
- 1/4 lime, juiced
- salt to season
Quick pickled red onions
- 70ml of rice vinegar
- 170ml of hot water, (from the tap is fine)
- 25g of caster sugar
- 2 tsp sea salt
- 1 red onion, very finely sliced
Garnish
- 1 handful of coriander leaves, chopped
Method
Combine the yoghurt, turmeric, curry powder, garlic and lime juice with some salt and mix to combine. Add the wings, mix well, then refrigerate overnight, if possible
- 200g of natural yoghurt
- 1 tsp turmeric
- 1 tbsp of curry powder
- 1 garlic clove, grated to a paste
- 1/4 lime, juiced
- salt to season
- 6 chicken wings, separated into drums and flats
Make the quick pickled onions by combining the vinegar, hot water, caster sugar and salt in a bowl and mixing until the sugar and salt are dissolved. Add the onions and set aside. The pickle can be made the day before and refrigerated until needed
- 70ml of rice vinegar
- 170ml of hot water, (from the tap is fine)
- 25g of caster sugar
- 2 tsp sea salt
- 1 red onion, very finely sliced
To cook the wings, light a BBQ for indirect cooking, with the coals arranged either in the centre or off to one side
Cook the wings over direct heat but close to the coals for around 30 minutes, or until cooked through and charred in places (move them closer to the coals as they start to burn down)
Transfer the wings to a serving plate and garnish with the quick pickled onions and coriander
- 1 handful of coriander leaves, chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
