With the release of the new Brothers Cider flavour, Strawberries & Cream, we had to put it to the test with another recipe collaboration. You can check out Brothers range of ciders via their website along with the recipes we have created for them. www.brotherscider.co.uk.
- 1kg Chicken Wing Flats
- 2 tbsp Lemon Chilli & Garlic Rub
- 1 tbsp Olive oil
For The Glaze
- 250ml Brothers Strawberries & Cream Cider (half a bottle)
- 2 tbsp Golden Cater Sugar
- 3 tbsp Piri Piri Ketchup
- Start off by prepping the chicken wings. Chicken wings are usually bought whole. They consist of three parts, the wing tip (usually discarded), the drumette (upper arm), which is a mini drumstick and the flat (forearm, also known as the wingette). For this recipe we used only the flats as they are great for skewering and cooking on the BBQ. They are also a lot easier to turn when on a skewer. The drumettes can be frozen for another time.
- Place the wing tips into a zip lock bag and add the two tablespoons of Lemon Chilli and Garlic Rub and teaspoon of olive oil. Massage the bag to get a nice even coating on all the wings. Leave to marinade for a couple of hours or overnight in the fridge.
- Meanwhile, make the glaze. This can be done well in advance or even the day before. Add all the glaze ingredients into a pan, stir well and reduce until it reaches a syrup like consistency. This should take around 10-15 minutes. Decant into a squeezy bottle and allow to cool.
- Take the wings out of the fridge around half an hour before you need them. Light the BBQ and get the coals ready to cook on. Skewer the chicken wing flats. The skewer should fit nicely between the two bones.
- Place the skewers to the side of the coals and cook the wings indirect with the BBQ lid on for 20 minutes, turning occasionally. Take the BBQ lid off and cook the wings over the coals to crispy up. At this point turn the wings every couple of minutes so they don’t char too much. After 10 minutes the wings will be looking crispy and should be cooked all the way through. A few charred bits are always good as these add great flavour. Take some of the Strawberries & Cream glaze and drizzle over the wings. Leave over the coals for a couple more minutes, adding more glaze ensuring it doesn’t burn.
- Take the wings off the BBQ and allow to rest for a couple of minutes. Enjoy with more of the glaze drizzled over the top. To ensure the wings are cooked through, the internal temperature should read at least 74c.
- These deliciously sticky wings are great served as an appetiser or as a main with sides such as potato salad and corn on the cob.
If you don’t want to cook the wings on the BBQ they will work just as good in the oven. Cook the wings at 200c on a baking sheet for 45 minutes turning once half way through. Serve with the glaze.
The Strawberries & Cream glaze packs an amazing fruity flavour with a nice little chilli kick. Make double the quantity and enjoy over ice cream. You could even try it in cocktails. Trust me it works!