This is a gem of a dish that I personally love to cook on the barbecue. But if the weather is not up to it, then it can be cooked indoors too.
It’s sticky barbecue chicken wings and chargrilled sweet potato.
Firstly, we need to maximise the flavour of the chicken from the word go, and this is done by precooking it in a bouillon with peppercorns and star anise. These will help build the flavour when you get to barbecuing them.
We use all of the wing, including the tip, as this will also help the amount of flavour you get out of it. Also, they will look better once barbecued if they have the tips on.
To go with the chicken, it’s good to have a barbecue sauce. I use one in the restaurant that goes with my signature 30-hour belly of pork – a match made in heaven.
The recipe I use is under lock and key, so I can only show the basics I’m afraid.
I will also be chargrilling some sweet potato using either the barbecue or chargrill pan to cook it. It doesn’t need boiling because it’s considerably less starchy than normal potatoes.
You can also cut them around a centimetre thick, leaving the skin on, so they will cook very easily. We eat a lot of sweet potato at the restaurant because they taste amazing, with a particular savoury side to them.
They also are made up of slow-releasing carbohydrates which, during a busy service, keep your energy levels topped up.
Kevin Bingham is the chef patron of Restaurant 27 at Southsea (023) 9287 6272.
Chicken wings and chargrilled sweet potato
Ingredients per person:
Six to eight chicken wings
One peeled carrot, roughly chopped
One small onion, peeled
A quarter of a pint of balsamic vinegar
A quarter of a pint of brown sugar
A quarter of a pint of water
Two dessert spoons of Worcestershire sauce
Two dessert spoons of soy sauce
One star anise
10 whole allspice
Make the sauce first. Mix all of the ingredients together in a saucepan and gently simmer over a medium heat.
Reduce by half, or until it reaches a sticky sauce consistency. Take it off the heat and leave to cool. Pass it through the sieve.
Place the wings in water with the peppercorn, carrot, celery, onion and star anise.
Bring to the boil and simmmer for 15 minutes. Leave to cool in the water before straining off the liquid.
Place them into a bowl and generously coat with the sauce. Cover them with cling film and leave for at least 12 hours in the fridge.
Cook either on the barbecue, or roast in the oven at gas mark five, for 10-15 minutes.
For the sweet potato, slice it into 1cm pieces and place them on a chargrill pan over a medium heat.
Gently cook with some salt, pepper and olive oil until tender.
Serve with sour cream and some smoked paprika.