Cooking chicken wings Nando's style on a BBQ???
Discussion
Just asking all chefs or confident cooks if I could get some guidance on cooking chicken wings.
I've read that nandos precook all their chicken wings and just take them out the warmer oven and put them on the grill to chargrill them.
If I want to cook on a charcoal BBQ but because i'll be cooking as and when people arrive which also need to be quick, I figured instead of cooking from Raw I could adopt a similar route.
Research on the net says that boiling the chicken beforehand then basting in sauce before grilling gives a bad product compared with prepared in an oven, plus you can't marinate the meat in sauces like BBQ where the marinate really soaks into the chicken.
Is it ok to marinate overnight, use a conventional oven, precook, cool, then reheat on the BBQ. also, how do you precook to the point that when it browns on BBQ, it hasn't charred before its heated all the way through. (is it safe to half cook then cool chicken)
I've read that nandos precook all their chicken wings and just take them out the warmer oven and put them on the grill to chargrill them.
If I want to cook on a charcoal BBQ but because i'll be cooking as and when people arrive which also need to be quick, I figured instead of cooking from Raw I could adopt a similar route.
Research on the net says that boiling the chicken beforehand then basting in sauce before grilling gives a bad product compared with prepared in an oven, plus you can't marinate the meat in sauces like BBQ where the marinate really soaks into the chicken.
Is it ok to marinate overnight, use a conventional oven, precook, cool, then reheat on the BBQ. also, how do you precook to the point that when it browns on BBQ, it hasn't charred before its heated all the way through. (is it safe to half cook then cool chicken)
I always marinate wings, drums and thighs for a few hours and pop them in the microwave to cook a little first (micros cook from the inside out remember) before they go on the BBQ. Cuts down the BBQing time and prevents a charred out skin.
Boiling them would not be a good idea IMO, and chicken breast, in my experience, tends to dry out if BBQed.
Boiling them would not be a good idea IMO, and chicken breast, in my experience, tends to dry out if BBQed.
I've no idea what or who Nando is, but
To get the wings cooked on the inside to prevent "dying after eating" I cook them slow on the grill with the lid down. Or if I need them a bit faster I use indirect heat (on a cooking tray) and up the temp a bit.
When the guests arrive I turn up the grill (med high)and baste them with my sauce and throw them on. Silicon basting brushes are a big improvement over the one you used for the window trim last year.
Gas grill...., I don't think you can cook wings on charcoal, too hot.
To get the wings cooked on the inside to prevent "dying after eating" I cook them slow on the grill with the lid down. Or if I need them a bit faster I use indirect heat (on a cooking tray) and up the temp a bit.
When the guests arrive I turn up the grill (med high)and baste them with my sauce and throw them on. Silicon basting brushes are a big improvement over the one you used for the window trim last year.
Gas grill...., I don't think you can cook wings on charcoal, too hot.
Andy Zarse said:
Boiling them would not be a good idea IMO, and chicken breast, in my experience, tends to dry out if BBQed.
I do Chicken breasts on the grill (skinless), I marinate them for around two hours, I put a couple of cuts in 'em. 5 min a side on a hot day.
Olive oil, salt, soy, sugar, lemon, cloves and a bit of basil.
Breasts take marinades much better than wings.
I do mine t'other way round.
Prep: Cut the tip off the wing and bin it, then serparate mini-drumstick, so each wing gives you two pieces.
I marinate with a variety of pre-made sauces, my current favorite is McCormick Ginger Terriyaki. Dump the separated wings into a big zip-lock bag and pour in half a bottle of marinade and leave it in the fridge overnight.
Grill: I use a gas grill also - coals are way too hot and uncontrollable. I grill them, turning frequently on med/hot, so that the skin starts to sear, but not blacken. This only takes around 10 mins.
Bake: Take 'em off the grill and place in the oven (225 degrees) and let them cook-off for 20 minutes. This gives 2 benefits. 1. Ensures they are properly cooked through. 2. Slightly crisps-up the skin (nothing worse than flacid, floppy skin on chicken wings) and makes the marinade nice and sticky.
Deelish, even though I say it myself.
Prep: Cut the tip off the wing and bin it, then serparate mini-drumstick, so each wing gives you two pieces.
I marinate with a variety of pre-made sauces, my current favorite is McCormick Ginger Terriyaki. Dump the separated wings into a big zip-lock bag and pour in half a bottle of marinade and leave it in the fridge overnight.
Grill: I use a gas grill also - coals are way too hot and uncontrollable. I grill them, turning frequently on med/hot, so that the skin starts to sear, but not blacken. This only takes around 10 mins.
Bake: Take 'em off the grill and place in the oven (225 degrees) and let them cook-off for 20 minutes. This gives 2 benefits. 1. Ensures they are properly cooked through. 2. Slightly crisps-up the skin (nothing worse than flacid, floppy skin on chicken wings) and makes the marinade nice and sticky.
Deelish, even though I say it myself.
West Indian Buffalo Wings.
Marinade:-
Grated Onion
Grated Ginger (strained through a teatowel, save the juice, toss the pulp)
Tom Ketchup, good squirt of.
Coca Cola (yes really, as it evaporates it leaves a nice, not too sugary, caramel) Good splash of.
Splash of Worcestershire Sauce and Soy.
Salt, Pepper and what ever herbs you've got chopped or dried, all good.
Slug of Dark Rum, not spiced.(See Coca Cola above)
Hot Sauce (This is important, not some woofter nambie-pambie Tobasco, a real hot sauce (that one off of Dragons Den should fit the bill)to taste. Lots hopefully.
The wings need to be feather free, if there are any, hold the wings briefly with tongs over a Gas ring till gone.
Mix all the above well and leave for 8 hours in the fridge.
Place the wings on a bakeing tray a roast for10/15 mins at a medium/high heat, to almost cooked.
Let them cool a little, brush them with the left over marinade. then quickly Barbie them till they look right. Keep brushing.
They will be cooked, spicy, sweet and hot. Works well with drumsticks too when you cut across the the meat a few times to let the flavour in.
Enjoy
Marinade:-
Grated Onion
Grated Ginger (strained through a teatowel, save the juice, toss the pulp)
Tom Ketchup, good squirt of.
Coca Cola (yes really, as it evaporates it leaves a nice, not too sugary, caramel) Good splash of.
Splash of Worcestershire Sauce and Soy.
Salt, Pepper and what ever herbs you've got chopped or dried, all good.
Slug of Dark Rum, not spiced.(See Coca Cola above)
Hot Sauce (This is important, not some woofter nambie-pambie Tobasco, a real hot sauce (that one off of Dragons Den should fit the bill)to taste. Lots hopefully.
The wings need to be feather free, if there are any, hold the wings briefly with tongs over a Gas ring till gone.
Mix all the above well and leave for 8 hours in the fridge.
Place the wings on a bakeing tray a roast for10/15 mins at a medium/high heat, to almost cooked.
Let them cool a little, brush them with the left over marinade. then quickly Barbie them till they look right. Keep brushing.
They will be cooked, spicy, sweet and hot. Works well with drumsticks too when you cut across the the meat a few times to let the flavour in.
Enjoy
Fishtigua said:
West Indian Buffalo Wings.
Marinade:-
Grated Onion
Grated Ginger (strained through a teatowel, save the juice, toss the pulp)
Tom Ketchup, good squirt of.
Coca Cola (yes really, as it evaporates it leaves a nice, not too sugary, caramel) Good splash of.
Splash of Worcestershire Sauce and Soy.
Salt, Pepper and what ever herbs you've got chopped or dried, all good.
Slug of Dark Rum, not spiced.(See Coca Cola above)
Hot Sauce (This is important, not some woofter nambie-pambie Tobasco, a real hot sauce (that one off of Dragons Den should fit the bill)to taste. Lots hopefully.
The wings need to be feather free, if there are any, hold the wings briefly with tongs over a Gas ring till gone.
Mix all the above well and leave for 8 hours in the fridge.
Place the wings on a bakeing tray a roast for10/15 mins at a medium/high heat, to almost cooked.
Let them cool a little, brush them with the left over marinade. then quickly Barbie them till they look right. Keep brushing.
They will be cooked, spicy, sweet and hot. Works well with drumsticks too when you cut across the the meat a few times to let the flavour in.
Enjoy
Thanks for the recipe - made these tonight (without rum as I didn't have any and with Frank's Red Hot as the hot sauce) and they were delicious. No BBQ as I live in an apartment so put them on a baking tray with baking paper so they wouldn't stick and cooked on 220 for 30 mins, then drained the pan, flipped the wings and rebasted them, then 180ish for 20 mins, then 5 mins under the grill for those that weren't very crisp.Marinade:-
Grated Onion
Grated Ginger (strained through a teatowel, save the juice, toss the pulp)
Tom Ketchup, good squirt of.
Coca Cola (yes really, as it evaporates it leaves a nice, not too sugary, caramel) Good splash of.
Splash of Worcestershire Sauce and Soy.
Salt, Pepper and what ever herbs you've got chopped or dried, all good.
Slug of Dark Rum, not spiced.(See Coca Cola above)
Hot Sauce (This is important, not some woofter nambie-pambie Tobasco, a real hot sauce (that one off of Dragons Den should fit the bill)to taste. Lots hopefully.
The wings need to be feather free, if there are any, hold the wings briefly with tongs over a Gas ring till gone.
Mix all the above well and leave for 8 hours in the fridge.
Place the wings on a bakeing tray a roast for10/15 mins at a medium/high heat, to almost cooked.
Let them cool a little, brush them with the left over marinade. then quickly Barbie them till they look right. Keep brushing.
They will be cooked, spicy, sweet and hot. Works well with drumsticks too when you cut across the the meat a few times to let the flavour in.
Enjoy
Sticky, sweet, hot, caramely - really, really nice wings.
One note: I think my sauce was a little too thin, so next time I'd add a little less Coke and Worcester Sauce. As there aren't precise instructions, I went a bit overboard!
I accompanied with celery sticks and a blue cheese dip.
Recipe for blue cheese dip:
1 cup sour cream
1/2 cup mayo
1 cup Danish blue cheese
1 medium clove of garlic grated/crushed (this is the upper limit (do not overdo this or you will ruin it)
2 tablespoons of milk
1 lemon - juice thereof
Salt pepper to taste
Mix everything except for the cheese together, then crumble the cheese in. I like it with chunks of cheese in, but if you want a smoother sauce then just put it all in a blender.
Pferdestarke said:
My uncle lit the barbeque on christmas day once to cook some steaks.
Pussy , My lowest record for bbqing is minus 18c ,and yes I was cold but the food was great . Best recipe for wings thus far , few pounds into a bowl , good dose of salt and black/lemon pepper depending on how you want the finished article , and a couple of tablespoons of Worcester sauce , mix then into the fridge for a few hours . Onto a low grill turning fairly frequently for 30 mins .Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff