HOT SMOKED GINGER CHILLI CHICKEN WINGS WITH MINTED YOGHURT DIP.

Recipe by Smokai

 

INGREDIENTS

  • 1kg chicken wings

Marinade

  • 1 tablespoon tomato paste
  • 2 tablespoons good quality paprika
  • 2 tablespoons wine vinegar
  • 1 teaspoons crushed fresh garlic
  • 1 tablespoon grated fresh ginger
  • ¾ teaspoon hot chilli powder
  • 1 tablespoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup good olive oil

MINTED YOGHURT DIP

  • 1 cup natural yoghurt
  • 3 tablespoons fresh lemon juice
  • 1 cup finely chopped fresh mint
  • 2 tablespoons chopped fresh coriander (optional)
  • 2 garlic cloves crushed
  • ½ teaspoon fresh ground roast cumin
  • ½  teaspoon fine sea salt
  • ¼ teaspoon freshly ground pepper

DIRECTIONS

Combine all the marinade ingredients into a bowl and mix thoroughly.

Place the chicken wings into a resalable bag and add the marinade making sure all the wings get a generous coating. Squeeze out ay surplus air and refrigerate overnight or at least eight hours.

Add all the dip ingredients into a mixing bowl, blend well to combine. Refrigerate until used.

Remove wings from bag and place separated on smoking racks; make sure that the wings are well coated with marinade.

COOK AS FOLLOWS
  • 110 Deg C Until an internal temperature of 75 Deg C is reached, usually one to two hours.

WOOD SUGGESTIONS