Curried BBQ wings with quick pickled red onions
A curried yoghurt paste is used to flavour these moreish BBQ chicken wings, served with pickled red onions.
- Cooking:
- Serves: 2 persons
Ingredients
- 6chicken wings, separated into drums and flats
- 200g ofnatural yoghurt
- 1tbsp of curry powder
- 1tspturmeric
- 1garlic clove, grated to a paste
- ¼lime, juiced
- saltto season
- 70ml of rice vinegar
- 170ml of hot water, (from the tap is fine)
- 25g of caster sugar
- 2tspsea salt
- 1red onion, very finely sliced
- 1handful ofcoriander leaves, chopped
Instructions
Step 1
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 possibleStep 2
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 neededStep 3
To cook the wings, light a BBQ for indirect cooking, with the coals arranged either in the centre or off to one sideStep 4
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)Step 5
Transfer the wings to a serving plate and garnish with the quick pickled onions and coriander