Chilli, yogurt and oregano chicken wings
This recipe uses a two-stage method, cooking the wings over indirect heat, then crisping them up at the last minute. This produces the very best results – juicy wings with a little char on the skin.
1 HOUR | SERVES 6 | EASY | GF
ground cumin 4 tsp
paprika 4 tsp
cayenne pepper 4 tsp
whole black peppercorns crushed to make 1/4 tsp
chicken wings 30, tips removed and jointed
oregano a big handful, chopped
YOGURT SAUCE
garlic 6 cloves, crushed
lemon juice 3 tbsp
natural yogurt 300g
1 Prepare the barbecue for indirect cooking by banking up the coals on one side so there is a hot side and a cooler side.
2 For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.
3 Combine the spices and 2 tsp of fine sea salt in a bowl. Toss the wings with 3 tbsp of this mixture in another bowl. Cook the wings on the cooler side of the barbecue, with the lid closed, for 30 minutes, turning halfway through. Then move the wings to direct heat, over the coals, and cook for another 5 minutes, moving and turning them to ensure even crisping. (Alternatively, heat the oven to 180C/fan 160C/gas 6 and divide the wings between two trays. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices. Grill for 15-20 minutes, turning every 3-4 minutes, until charred and crispy.)
Finish the yogurt sauce
