Ingredients
Dry Rub:
50gsoft light brown sugar
30gfine sea salt
1/2 tspgarlic powder
1 tspmustard powder
1 tspcayenne pepper
1 tspsmoked paprika
1kgfree range chicken wings
For the sauce:
1 tbspolive oil
½small red onion
2garlic cloves, chopped
2tbsp tomato purée
100mlcider vinegar
85glight soft brown sugar
1½ tspmustard powder
1½ tspsmoked paprika
1 tbspWorcestershire sauce
3 tspchipotle paste
350mlpassata
75mlblack treacle
If you fancy smoked food but haven't got a smoker, this sneaky hack is the way to go to imbue your food with the flavour of burning things.
Method
Whisk together the ingredients for the dry rub and toss the chicken wings thoroughly before setting aside.
Line a roasting tray with silver foil (use an old unloved one as things are about to get dirty), throw in a large handful of smoking chips and place the chicken on a rack above them. I used four balls of silver foil to balance the rack on.
Wrap the whole thing up in foil and tightly seal. Make sure you have your extraction on full or a window open - it's smoking time!
Place over a direct flame. Soon you'll start seeing small wisps of smoke escaping - this is a good thing! Lower the heat and keep it smoking for around 20 mins, then pop in a preheated oven for a further 40 minutes until the wings are cooked through.
Meanwhile, fry the onion and garlic in the olive oil until soft, then add the tomato puree and all the other ingredients. Stir all the time until the sauce has reduced to your desired consistency.
When ready to cook, fire up your grill and add your wings. Baste both sides and allow the sauce to bubble and char in places.
In the meantime, make your crema - add everything to a blender and whizz until perfectly smooth.
Serve the wings with the crema and a sprinkling of chopped coriander.
