Buffalo wing skewers

To save constantly flipping and turning each individual wing, they would work really well cooked on skewers to give them a nice even heat to create a crispy skin.

Serves 4 Ready in 30 mins

1.5kg chicken wings, cut at the joint creating separate drums and flats

4tbsp barbecue dry rub of your choice

30g butter

70ml hot sauce (we recommend Frank’s)

Freshly chopped coriander, to garnish

CHOOSE YOUR SKEWER Flat and double-pronged metal skewers

1 Load the chicken wings up onto metal skewers. Use the flat skewers for the drums and a doublepronged skewers for the flats – this way they hold the chicken better.

2 Dust the chicken with the dry rub and place the skewers over the hot coals to cook for about 10 mins, turning occasionally to build up a char all over.

3 To make the buffalo sauce, add the butter and hot sauce to a flameproof metal pan and set it directly on the coals. Stir until the butter has melted and the mixture is all combined.

4 Once the wings are crispy and slightly charred, use a digital probe thermometer to check for an internal temperature of 74°C. Take off the heat, arrange on a serving platter and pour the warm buffalo sauce over the top. Garnish with the coriander, then get stuck in.