 Mouth-watering, homemade fast food at its finest! This recipe is so easy and fast to put together and relatively healthy within a considered diet. If you are doing the classic of keeping your carbs pretty low and protein high the rest of your day then a portion of this (even every day) would be absolutely fine to hit your fat-loss goals! Of course you could sub the chicken for your own preferred protein and it will taste great. I always cook lots as they are a delicious snack/meal for a few days after, which saves you eating junk. Seriously, imagine being sat in front of the TV wanting a “midnight snack” or at work mid-afternoon and instead of grabbing a fast snack like crisps and regretting it - you grab an equally quick portion of oak-smoked chicken wings! Yum. Let’s just make them already!
How do we make them? For about 2kg of wings:
Thoroughly mix all herbs and spices, then rub into wings. Start coals on your barbecue or smoker (I use a chimney starter) and also place a handful of oak wood chips or chunks in a small bowl of water and leave to soak until coals are ready (around 20mins). When the coals turn a light grey spread around your smoker/barbecue. Place your wings on the grill (top shelf if possible). Pat dry your wood chips and scatter amongst the coals. Close the lid and slightly open vents. Allow to cook for 15-mins with lid down (temp should be around 200C), then flip wings and repeat (close lid, vents slightly open and cook for 15-mins). Finally, open lid, place all wings on grill closest to coals, keeping lid open, to finish them on a higher temp and allow to blacken a little for a slightly crispier texture and authentic barbecue flavour. You may need to alter your cooking time to suit, but internal temp of the wings should be 75-80C. Always check.
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This is not just my favourite meal in July, this is one of my absolute favourite meals of the year and another reminder why I love to eat seasonally. There are other months that I can grill sea bass throughout the year but when this fish is combined with these amazing, summery, seasonal vegetables (and fruit - tomato) the flavours are immense and, in my view, unbeatable! Here's what you'll need... 2 Sea Bass Fillets Handful of Spinach Half a Courgette sliced and cut into quarters Handful of Green Beans Handful of Cherry Tomatoes cut into halves Handful of Garden Peas 4 teaspoons of Pesto 2 teaspoons of Coconut Oil (if cooking at home) Heat up a pan, adding your oil, on a medium heat. Place Sea Bass Fillet skin-side down for 5-minutes until they crisp up. Add the courgette quarters, cherry tomato halves, peas and green beans, and fry for another 3-5 minutes or desired doneness. Add your pesto and heat through before serving. How simple is that? I sometimes add a tablespoon or two of cold extra virgin olive oil over the meal once cooked.  I call this Wild-Style because I quite often make this outdoors, as it tastes even better grilled BBQ-style.   Please note this method is an easy way to cook indoors at home, but I use my smoker outside all year round for EVEN better results. Smoking meat on a smoker outdoors is an entirely different method... Recipe in a future book ;-) Homemade BBQ Rub: 4 tablespoons brown sugar 4 tablespoons paprika A generous amount of black pepper all over 1 tablespoon sea salt 1 tablespoon chilli powder 1 tablespoon garlic powder 2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 1 tablespoon dijon mustard (for approx 1kg brisket, increase measurements for larger size) Brisket is a tough and hard-working slab of meat, so it needs some time and love to bring out its flavour - but when you do the flavour is incredible. This recipe is very straightforward and easy, so don't feel daunted that the time means too much effort, it's super simple! I prefer to use a smoker but this guide is for an indoor cook!
This is perfect all year round; for summer (best cooked on the BBQ though) or using the above procedure for winter or if you don't have a smoker!   |
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