BBQ Bastard's Asian style Buffalo Chicken wings
Buffalo wings have as little to do with buffaloes as Asia does with the Buffalo wings. So why not just add an oriental touch to one of America's classic pub food meals? These may not be traditional Buffalo wings, but they were the inspiration for this tasty snack for a fresh pint.
Servings 8 People
Ingredients
- 1 kg. chicken wings
- 200 gr. Asian style buffalo sauce
- lime zest for finishing
- coriander for finishing
For the brine
- 2 l water
- 160 gr salt
- 1 tbsp mustard seeds crushed
- 2 handfuls of dried kaffir lime leaves
- 2 spring onions crushed
- 2 pieces of star anise coarsely crushed
For the Asian style buffalo sauce
- 1 part sriracha e.g. 50 gr.
- 1 part Tomato Ketchup e.g. 50 gr.
- 1 part ginger syrup e.g. 50 gr.
- 1 part melted butter e.g. 50 gr.
- juice of 1 lime per 200 gr. sauce or more to taste
- 3 pieces of star anise per 200 gr. sauce
Instructions
Brining the chicken
- Dissolve the salt in the water, add the herbs and spices and place the chicken wings in this brine for 8/12 hours.
- Remove the chicken wings from the brine and pat dry. Place in the refrigerator uncovered for about 2 hours.
- Meanwhile, prepare your BBQ for an indirect session at low temperature (+-75/100°C).
BBQ time
- Smoke the chicken wings for half an hour at low temperature. This allows the fat to melt slightly and the wings remain juicy and tender. Meanwhile you can make the Asian style Buffalo sauce.
- Increase the temperature in your BBQ to 250°C and grill the chicken wings indirectly at this high temperature until they are golden brown and the skin is crispy.
Asian style Buffalo sauce
- Mix the ketchup, sriracha and ginger syrup for the sauce well in a sauce pan and heat on a low heat fire source together with the star anise for about 10 minutes.
- Season to taste with lime juice and finish with the butter.