We all love a hearty casserole in winter and this version is delicately spiced and aromatic. The use of orange instead of red wine with
These are finger-licking’ good chicken wings with a mega kick! If you love a grilled chicken wing and can handle the heat, then this one’s for you. I love to serve these at a BBQ (with a warning label on) alongside a fresh salad – a favourite of mine to counteract the heat is chopped mango, lime and mint; you could also do the same with some pineapple or even some cucumber, which is the universal spicy-food-extinguisher.
Used alongside the Smoky BBQ Memphis rub, the Ghost Pepper not only provides a great kick of heat but a wonderfully fruity, chilli flavour that works so well with the smoky flavours of the rub plus the charred, grilled taste you get from the grill.
Spices used in this recipe
Combine the ghost pepper flakes and BBQ rub in a large bowl with the olive oil and mix to make a paste. Add your chicken wings and toss to coat. Place covered in the fridge for 1 hour.
Heat your griddle pan or BBQ to med-high heat. Place the wings on and grill for about 10-12 minutes, or until cooked through, turning frequently to ensure the spices don’t burn.
Serve these at a BBQ (with a warning label on) alongside a fresh salad – a favorite of mine to counteract the heat is chopped mango, lime, and mint; you could also do the same with some pineapple or even some cucumber, which is the universal spicy-food-extinguisher.