BBQ Chilli Chicken Wings

  • 22 Jun - 28 Jun, 2024
  • Mag The Weekly
  • Cookery


· 4 teaspoons ground cumin

· 4 teaspoons paprika

· 4 teaspoons cayenne pepper

· 2 teaspoons fine sea salt

· Crushed to make ¼ teaspoon black peppercorns

· 30 chicken wings, tips removed and jointed

· A big handful oregano, chopped

For the Yogurt Sauce:

· 6 cloves garlic, crushed

· 3 tablespoons lemon juice

· 300 g natural yogurt


Prepare the BBQ for indirect cooking by banking up the coals on one side. Meanwhile, mix the garlic with the lemon juice in a bowl and set aside. Combine the spices, salt and pepper in a bowl. Toss the wings with three tablespoons of this mixture. Cook the wings on the cooler side of the BBQ, with the lid closed, for 30 minutes, turning halfway through. Move the wings to direct heat, and cook for five minutes, turning them around to ensure even crisping. Finish the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt with some salt and mix well. Toss the wings in the remaining spice mixture, then tip onto a platter and drizzle over some of the yogurt sauce. Scatter over the oregano and serve with a dip.