Small warning in advance. These wings are called garlic chicken wings. These chicken wings are therefore flavored with garlic. A lot of garlic.
Very tasty as far as we are concerned. But still, you are warned. We are going to smoke the garlic first, so the sharp taste is gone, but the smell is not. So make sure everyone eats it. Otherwise, you might get complaints.
Smoking garlic is an effortless job. Cut the head of the knob and place it in a little bowl made of tin foil. Then pour a little olive oil over it. The bowl makes it easier to move the knob of garlic without getting olive oil everywhere.
The cloves must be soft when tested with a toothpick. You can smoke the knob of garlic long in advance. The smoked garlic has a good shelf life in the refrigerator.
Make a paste of 6 cloves of smoked garlic, coarse salt, and chili flakes. The salt not only ensures the taste but also makes it easier to make the garlic into a paste. You can make the garlic paste a little thinner with a dash of olive oil. This makes for a perfect marinade.
You put the chicken wings, together with the garlic marinade, in a ziplock bag. We always ensure that we have these ziplock bags in stock. And then in different sizes.
The chicken wings are well on their way when you see bubbling under the skin. You still can measure when you want to be sure. The core temperature must be at least 80°C (175F), but more preferably, 85°C (185F).
Now you will say, “The save temperature of cooked chicken is 70°C (160F), right?” You are absolutely right. But we find the meat from the fattier parts of the chicken such as the wings and the legs tastier if you cook it a little further.
Place a pan with some butter on the barbecue next to the chicken wings to melt.
If the wings are cooking, then you can make the sauce. We use a clove of smoked garlic as a start. You don’t need a mortar and pestle to mash the garlic. You can easily mash a clove with the side of a large knife.
The sauce is easy to make. With a few large spoons of mayonnaise, lime juice, and a clove of smoked garlic, you can make a delicious fresh sauce. Mix it with a little olive oil when the sauce is too thick, and you are done.
Do not buy pre-grated Parmesan cheese, but grate it yourself. That is much tastier. Instead of Parmesan, you can take any hard, salty cheese such as a Grana Padano, Pecorino or Parmigiano Reggiano. The parsley/cheese ratio must be approximately the same.
Baste the chicken wings with the melted butter and sprinkle them with the parsley/parmesan mix. Then place them back on the barbecue so that the cheese can melt a little.
Before serving, sprinkle with a little extra parsley/parmesan mix. The combination of melted and fresh cheese makes it complete. Of course, you don’t forget the sauce now.
- 1 kilo chicken wings (2.2lbs)
- 6 cloves garlic
- 1 tsp chili flakes
- 2 tbsp olive oil
- ½ tsp coarse salt
- 100 grams of butter (3.5oz)
- 100 grams grated Parmesan cheese (3.5oz)
- 1 handful sliced fresh parsley
- 1 clove garlic
- some coarse salt
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- Prepare a barbecue with 2 zones and a boiler temperature of 120 to 150°C (250 to 300F).
- Cut the head of a bulb of garlic. Fold a piece of tinfoil into a bowl and put the bulb of garlic in it.
- Pour a little olive oil over the bulb and put it on the cooler side of the barbecue. Throw some chips of smoke wood on the briquettes.
- The smoked garlic is ready when the cloves have softened.
- Take 6 cloves of smoked garlic and put them in a mortar and pestle together with 2 spoons of olive oil, a little coarse salt, and the chili flakes. Make a paste of it.
- Put the chicken wings in a ziplock bag and add the garlic mixture. Knead the pasta well in the chicken wings and let it marinate in the fridge for at least 2 hours.
- Again, we need a barbecue with 2 zones and a temperature of 120 to 150°C (250 to 300F).
- Remove the chicken wings from the zip lock bag. And place them on the cooler side of the barbecue and close the lid. Here you leave them for at least 45 minutes to an hour. Or up to a core temperature of 85°C (185F).
- In the meantime, you can make the sauce by making a paste with a clove of smoked garlic and salt. Then stir this into the mayonnaise and lime juice.
- Melt the butter in a pan on the barbecue next to the chicken wings.
- Finely chop a handful of parsley and put it in another low bowl. Grate the
- Parmesan cheese over it and mix it together.
- When the chicken wings are ready, baste them with the melted butter and sprinkle them with the parsley/parmesan mixture. After that, you grill the wings shortly over direct heat to melt the cheese.
- Then sprinkle the wings with some extra cheese and parsley while they are hot.
- Serve with the garlic mayonnaise.