Chargrilled Chicken Wings
Photography Aaron McLean.
Serves: 4
INGREDIENTS
12 chicken wings, wing tips removed
Marinade
3 cloves garlic, chopped
1 shallot, peeled and chopped
2 tablespoons chopped fresh ginger
2 tablespoons chopped coriander root
1 tablespoon palm sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons olive oil
To cook
12 wooden skewers soaked in water for 1 hour
METHOD
Marinade: Pound the garlic, shallot, ginger and coriander root in a mortar to a fine paste. Pound in the sugar then stir in the remaining ingredients. Tip into a large bowl.
Cut three slashes in each wing and add the chicken to the marinade, turning well to coat. Cover and marinate for up to 24 hours in the refrigerator.
To cook: Thread a skewer through each chicken wing.
Grill the wings over a medium-low heat on a lightly oiled barbecue for 25 minutes or until fully cooked through. Don’t have the grill too hot or the wings will burn before they are cooked.
Transfer to a platter and serve with lime wedges.
Alternative cooking method: Cook the chicken wings on the barbecue for 5 minutes, browning on all sides then transfer to a baking dish and roast in a preheated 180˚C oven until cooked through.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.