Recipe · BBQ Religion
Crispy Chicken Wings with Guava Hot Sauce
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Adriano's crispy chicken wings are coated in rice flour and Chicken Thunderbird, rested for 30 minutes, then cooked around the edge of a Weber kettle at 250°C for about 40 minutes, turned a quarter every 10 minutes, until they probe 75°C. They are tossed in a buttery hot sauce with guava paste and finished with Kewpie mayo, Sriracha and sesame seeds.
How do you make chicken wings crispy on a Weber?
Adriano coats them in rice flour mixed with Thunderbird, sets the kettle at 250°C with the charcoal basket in the middle, and cooks the wings around the edge with the lid on, turning them a quarter every 10 minutes.
How long do chicken wings take on a Weber kettle?
About 40 minutes at 250°C. They are ready when they probe 75°C internal.
How much rub goes on a kilo of wings?
Half a cup of Thunderbird mixed into one cup of rice flour coats a kilo of wings.
What is the secret ingredient in the sauce?
Guava paste. 100 g goes into the pan with hot sauce, butter, white vinegar, Worcestershire, Tabasco and a pinch of the chicken rub.
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What you need
- 1 kg chicken wings
- 1 cup rice flour
- 1/2 cup Chicken Thunderbird, plus 1/4 teaspoon for the sauce
- 6 tablespoons hot sauce
- 6 tablespoons butter
- 1 1/2 tablespoons white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- 100 g guava paste
- Kewpie mayonnaise mixed with Sriracha, to finish
- Sesame seeds, to finish
Method
- Put the rice flour and half a cup of Thunderbird in a zip lock bag and mix.
- Add the wings, seal the bag and shake until they are coated. Leave them for 30 minutes.
- Set up the Weber kettle at 250°C with the charcoal basket in the middle.
- Place the wings around the edge, put the lid on and turn them a quarter every 10 minutes. They take about 40 minutes.
- For the sauce, heat the hot sauce, butter, vinegar, Worcestershire, Tabasco, a quarter teaspoon of Thunderbird and the guava paste in a saucepan until smooth.
- The wings are ready at 75°C internal. Toss them in a bowl with the sauce.
- Lay them on a tray and finish with Kewpie mayo mixed with Sriracha and sesame seeds.
Read the video transcript
Hi, it's Adriano here. Today we're going to cook my favourite chicken wings recipe.
First, we add a cup of rice flour into a zip lock bag. Now we add half a cup of your favourite chicken rub. Today we're cooking with Meat Lab Thunderbird. Add that to the rice flour in the bag and give it a good mix.
Now we have a kilo of chicken wings, and we add them to the bag. Zip it up and give it a good shake. Now leave it aside for 30 minutes to marinate.
While we wait for the chicken to marinate, let's get the Weber kettle going at 250 Celsius. Make sure the charcoal basket is in the middle of the barbecue.
Now the chicken has marinated and the barbecue is ready, place the chicken wings around the edge of the barbecue. Let's put the lid on and turn them a quarter every 10 minutes. These wings should take 40 minutes.
While the wings are cooking, let's make a quick sauce. Add to a pan six tablespoons of hot sauce, six tablespoons of butter, one and a half tablespoons of white vinegar, one teaspoon of Worcestershire sauce, one teaspoon of Tabasco sauce and a quarter of a teaspoon of your favourite chicken rub. Last but not least, we add our secret ingredient: guava paste. Add 100 grams to the saucepan. Now, over the stove, let's heat up all the ingredients.
I think the chicken wings are ready. You'll know when you probe them at 75 degrees Celsius. They're ready, let's take them off. When your sauce is mixed and smooth, put it in a bowl. Now the chicken wings are ready, let's add them to the bowl, and give it some black glove action to mix them up.
Now let's place them on the tray for our final touch: a good coat of Kewpie mayo with Sriracha. Last touch, sesame seeds. There you have it, my favourite chicken wings!
Why this works
Thunderbird brings a savoury spice profile and paprika colour to poultry. Its ingredient list includes chicken schmaltz, so this blend is not vegetarian.
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