Get grilling
Helen Graves’s clever ways to get your barbecue fix, rain or shine
Miso caramel chicken wings
These chicken wings are prepped using a method that ensures they’re crisp even if they’re baked in the oven rather than grilled. Once cooked, they’re covered in a sweet and salty caramel dressing that’s incredibly moreish. 55 MINUTES + MARINATING | SERVES 6 | EASY
chicken wings 1kg (about 12)
onion granules 2 tsp
garlic granules 1 tsp
bicarbonate of soda ½ tsp
caster sugar 100g
fish sauce 1 tbsp
white miso 1 tbsp
lime juice 1 tbsp, plus 1 lime cut into wedges to serve
red chilli 1, finely chopped
toasted sesame seeds to garnish
1 Combine the wings, onion powder, garlic powder, bicarb and a large pinch of salt in a bowl. Mix well, then arrange the wings in a single layer on a wire rack. Chill, uncovered, for at least 3 hours or overnight.
2 Combine the sugar with 50ml of water in a small pan. Cook over a low heat until the sugar has dissolved, then turn up the heat, bring to the boil and cook until the caramel is a golden amber colour. Remove from heat and carefully whisk in the fish sauce, miso and lime juice until combined.
3 Light a barbecue for indirect cooking, with the coals banked up on one side and the other side free of coals. Arrange the wings around the edge of the coals so they’re not quite over the heat but are close to it. Cook for 30 minutes, moving the wings around so they crisp evenly (you may need to move them closer to the coals as the coals start to burn down).
4 Once the wings are cooked, gently reheat the caramel until just thin enough to pour (you don’t want it to be too hot). Tip the wings into a large bowl, pour over the caramel and mix well. Scatter over the chilli and sesame seeds, and serve with the lime wedges on the side for squeezing over.
PER SERVING 275 kcals | fat 12.1G saturates 3.3G | carbs 21G | sugars 19.2G fibre 0.5G | protein 20.3G | salt 1.8G
cook's notes
If you can’t cook on the barbecue, heat the oven to 220C/ fan 200C/gas 7 and cook for 40 minutes, turning once. Tip the wings into a bowl, pour the caramel over and scatter with the chilli and sesame seeds.