GO THE EXTRA MILE AND MAKE YOUR OWN ZESTY, SPICY PERI PERI SAUCE FOR THIS BARBECUED CHOOK – WE PROMISE IT’S SO EASY, YOU’LL NEVER BUY IT IN A JAR AGAIN
THE BEST WAY TO SERVE THESE FINGER-LICKING WINGS IS PILED HIGH ON A PLATTER FOR EVERYONE TO DIG IN – JUST MAKE SURE TO REMEMBER PLENTY OF NAPKINS!
A BARBECUE WITH A LID IS IDEAL FOR COOKING SLOWLY AND EVENLY, JUST LIKE YOU WOULD IN THE OVEN. NO LID? A DEEP FLAMEPROOF METAL TRAY WILL DO THE JOB
STICKY GOCHUJANG CHICKEN WINGS
SERVES 4-6
1.5kg chicken wings, jointed, wing tips discarded
1 tbs sesame oil
5 garlic cloves
5cm piece (25g) fresh ginger, peeled chopped
¼ cup (60ml) soy sauce
⅓ cup (95g) gochujang (chilli paste)
¼ cup (60ml) rice wine vinegar
215g runny honey
White sesame seeds, toasted, to serve
Preheat a barbecue with lid to medium. Place chicken in a large bowl and drizzle over half the sesame oil. Season with salt flakes and toss to coat. Transfer to barbecue and close the barbecue lid. Cook, turning occasionally, for 45-55 minutes until golden and cooked through. (If you don’t have a barbecue, place chicken on 2 baking trays lined with baking paper and roast in a 200°C oven for 45-55 minutes until golden and cooked through.)
Place the garlic, ginger, soy sauce, gochujang, vinegar and honey in a small food processor and whiz until a smooth sauce. Place sauce and remaining ½ tbs sesame oil in a large frypan over high heat and cook for 4-5 minutes until sticky and reduced. Add chicken to pan and stir to coat in sauce. Remove from the heat and scatter with sesame seeds to serve.
BARBECUED PORTUGUESE CHICKEN
SERVES 4
1.8kg whole chicken, butterflied
2 lemons, halved
CORIANDER SLAW
⅔ cup store-bought aioli
1 bunch coriander, leaves picked
¼ green cabbage, finely shredded
Juice of ½ lime
PERI PERI SAUCE
⅓ cup (80ml) extra virgin olive oil
⅓ cup (80ml) red wine vinegar
1 tbs caster sugar
1 red onion, chopped
1 tbs tomato paste
5 long red chillies, seeds removed (or left in if you want a fiery sauce)
4 large garlic cloves
Finely grated zest and juice of
2 lemons
1 tsp smoked paprika
3 tsp dried oregano
For the peri peri sauce, place all ingredients in a small food processor with 1 tsp salt flakes and ½ tsp freshly ground black pepper, and whiz until finely chopped. Transfer mixture to a saucepan over medium heat and simmer for 8-10 minutes until thickened. Remove from the heat and set aside to cool.
Spread ¼ cup peri peri sauce over the chicken and marinate for at least 1 hour, or ideally overnight in the fridge. Remove from the fridge 1 hour before cooking.
Preheat a barbecue with lid to medium-high. Season chicken with salt flakes then cook, skin-side down, for 6-8 minutes until browned. Carefully turn, reduce heat to medium-low, and close the barbecue lid. Cook for 35-40 minutes, basting every 10 minutes with peri peri sauce, until juices of chicken run clear when the thickest part of thigh
