Article Type: Recipe

Indulge in the perfect game day with our sticky BBQ chicken wings recipe, featuring Kalahari Desert Salt, Selected by Maldon. This chicken wing recipe is a savoury delight, marinated in a mouth-watering blend of honey, a cup of brown sugar, garlic cloves (or garlic powder if cheating!), cayenne pepper, ketchup, soy sauce and a teaspoons of Kalahari Desert Salt. This naturally coarse salt was selected by our seasoned experts, harvested from the vast desert plains of the Kalahari, South Africa. It has a delicate taste that’s perfect for grilled meats like BBQ chicken wings, when boosting the flavours of meat dishes is elevated.

With the ultimate sticky, sweet and spicy marinade that you made, toss the chicken wings in it, let the marination work it’s magic and prepare for a flavour-packed experience that will be the start of any gathering!

How to prepare BBQ chicken wings

If you are choosing to cook your chicken wings on the BBQ, make sure it is warm and ready to go – alternatively, if you want to cook these in the oven preheat it to 200C.

How to season chicken wings for BBQ

1. In a small bowl mix together the honey, dark brown sugar, crushed Kalahari Desert Salt, garlic cloves, cayenne, ketchup and soy sauce.
2. Place the chicken wings into a baking tray and drizzle half of this sauce over them, then use your hands to rub it in and make sure they are fully coated.
3. Place the coated chicken wings onto a baking tray.

How do you cook BBQ chicken wings on the BBQ?

1. If your barbecue has a lid similar to a classic Charcoal BBQ, then the chicken wings should be cooked between 20-25 minutes.
2. On the other hand, if you are using the barbecue to cook other things, such as burgers or sweetcorn, you can start gently cooking the wings in the preheated oven and finish on the barbecue for a delicious charred flavour.

How long to cook BBQ chicken wings in the oven?

1. Once the oven has preheated to a desired temperature around 200C/180C Fan/Gas 6, you can then pop the chicken wings in.
2. Cook the wings in the oven for 35 minutes, turning halfway, until they are cooked through, charred, and deliciously sticky.

What to eat with BBQ chicken wings?

1. While the wings are cooking you can make a delicious and easy slaw recipe to go with it. Finely shred the cabbage and add this to a large bowl along with the diced green chilli and parsley. Then add the crème fraiche, Dijon mustard and juice of ½ a lemon. Mix well until everything is coated and creamy. Set aside.
2. Finely julienne the spring onions and then place them in a small bowl with iced water. Putting them with iced water will make them curl which makes a pretty garnish.
3. When the chicken wings are ready, remove from the oven or barbecue and toss in the toasted sesame seeds.
4. Serve with the remaining sticky glaze to drizzle over, with the curled spring onions scattered, paired with the creamy slaw and griddled lemons for squeezing.
5. Serve immediately.

What to serve with BBQ chicken wings?

With our delicious sticky BBQ chicken wings being the star of the show, what side dishes would complete the menu for your summer party?

Classic Homemade Chips

Deliciously golden and crispy on the outside and soft and fluffy in the inside. Our homemade chips (or fries) are perfect with the sticky, honey BBQ sauce that’s coated on the BBQ chicken wings. You can choose the classic potato chip, or alternatively choose baked turnip chips if you’re wanting extra crispiness!

Cucumber Salad

With the rich, sticky sauce ingredients that’s used in the marinade for the chicken wings, it nice to pair this with something fresh, and what could be better than refreshing cucumber salad. Super quick and easy to make, the cooling flavours of the cucumbers compliments the rich, bold flavours of the chicken wings.

BBQ Sweetcorn

Fresh corn on the cob, grilled to perfection and coated in butter that’s uniquely blended with harissa and coriander. It’s a flavour explosion that matches the honey element of the chicken wings’ marinade perfectly. This side dish is sure to make you want to bring to any dinner party!

Can you BBQ frozen chicken wings?

Yes, you can barbecue frozen chicken wings without thawing them, but it will take much longer to cook. We recommend grilling to a medium-high heat around 190 – 200C from frozen. This will allow them to cook thoroughly without burning the outside. It will typically take around 30-40 minutes to cook fully from frozen, but it depends on the size and thickness of your chicken wings. It’s highly important to note that the internal temperature of the chicken wings should be around 165F / 74C.

Hake has a good sturdy texture that is great as a burger – think of these as giant fish fingers in a bun – but you could use any chunky white fish here. They are best cooked in a pan over the fire as you want a good amount of oil to get the all-important crispy bread crumbs. Genevieve Taylor loves membrillo, a tart sticky paste made from slow-cooked quinces. Normally served alongside cheese, here it adds a sweet and sour note to the chutney. It’s pretty easy to find these days, definitely online, or make friends with someone who has a quince tree, as they are likely to have a tonne of the stuff.

Here is how to make the hake burgers…

1. For the chutney, set a small saucepan on the hob over a medium heat and pour in the olive oil. Add the tomatoes, garlic and chilli flakes, if using, and cook for a few minutes until the tomatoes have collapsed. Add the membrillo and sherry vinegar and season with a little salt and pepper. Cook for another few minutes, stirring until the membrillo has dissolved, then remove from the heat, scoop into a bowl and set aside to cool.
2. When you are ready to cook, fire up the barbecue ready for direct grilling. Tip the breadcrumbs into a bowl and stir through the smoked paprika and a generous grind of salt and pepper. Crack the egg into another bowl and lightly beat with a fork. Add the flour to a third bowl. Toss the fillets about in the flour to coat all over, then dip into the egg until evenly covered. Add to the bowl of breadcrumbs and flip over a couple of times so each one is evenly coated in crumbs. Line up on a plate. If your hands get unbearably messy, stop, wash and begin again.
3. Drizzle a little olive oil over the aubergine slices and season with Maldon Sea Salt and pepper. Set on the grill bars over the fire and grill until lightly charred all over. Slide away from the fire so they keep warm and set a flameproof frying pan over the fire to heat up. Pour in a good amount of olive oil so it coats the pan by a couple of millimetres. Once the oil is hot, add the crumbed fish and fry for a couple of minutes on each side until crisp and golden. Use a temperature probe to test the fish for doneness – it should be 60°C (140°F)deep in the centre. Slide the pan off the heat a little if the crumbs are colouring too quickly so the fish can finish cooking. Once the fish is done, split the buns open and toast briefly on the cut side. To serve, add a little rocket to the base of each bun, then add the fish and a couple of slices of aubergine.
4. Finish with a dollop of the chutney, top with the bun lid and tuck in.

Purchase ‘SCORCHED’ by Genevieve Taylor

Live-fire expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of fish in her third cookbook: Scorched. From cooking whole dish, fillets, shellfish to burgers and skewers, this is the ultimate guide to barbecuing fish!

You can purchase your very own copy here, where you can become inspired with over 85 recipes and gain insight on how to set up your barbecue, sourcing your fuel and lighting your fire.

These ridiculously easy and very tasty skewers take just a couple of minutes to cook, so plan on making them as part of a bigger spread to get the most out of your good fuel. They make a lovely little nibble while you’re cooking your main course. It can be a little tricky to source, but you could also make these using morcilla, a delicious Spanish black pudding, if you can find some.

Here is how to make the skewers…

1. Fire up the barbecue ready for hot direct grilling but, as usual, leaving a fire-free zone on your grill so you can slide the skewers further from the heat. Use a small sharp knife to separate the orangey-pink coral from the scallop and drop both into a bowl. Add the chorizo, sage, garlic and olive oil. Season generously with salt and pepper and stir well to coat.
2. Starting and ending with chorizo (the more solid texture of which will hold everything else in place), alternately thread the can chill in the fridge for 30–60 minutes, if you like. When you are ready to cook, rest the skewers directly over the fire, either hung between two bricks, or onto hot clean grill bars. Grill for just a minute or so on each side until lightly caramelized. The fat from the chorizo will cause the fire to flare a little so if it’s all getting a bit much, slide a little further away from the fire.
3. Squeeze over some lemon juice and tuck in while sizzling hot.

Purchase ‘SCORCHED’ by Genevieve Taylor

Live-fire expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of fish in her third cookbook: Scorched. From cooking whole dish, fillets, shellfish to burgers and skewers, this is the ultimate guide to barbecuing fish!

You can purchase your very own copy here, where you can become inspired with over 85 recipes and gain insight on how to set up your barbecue, sourcing your fuel and lighting your fire.

Much as Genevieve Taylor loves fish and meat proteins, she adores pulses and try to eat them several times a week. Cheap and cheerful, a bowlful of beans is an excellent way of making your fish go a little further. Fresh oregano is one of her favourite herbs, giving a slightly floral note to this pesto-style dressing.

Here is how to make the recipe

1. As is usual, a few hours before you want to cook, lay the mackerel fillets skin-side up on a rack over a tray and slide into the fridge to dry the skin and minimize sticking.
2. For the pesto, pour a good 4 tablespoons of the olive oil into a bowl and stir through the chopped oregano and garlic, the lemon zest and juice. Season to taste with Maldon Sea Salt and pepper and a good pinch of sugar. Spoon out a tablespoon or so into a separate small bowl ready to baste the fish, then set both bowls a side.
3. When you are ready to cook, fire up the barbecue ready for direct grilling but leaving an area coal-free so you have room to manoeuvre if things are getting hot. Set a grill tray or cage over the fire to heat up.
4. Once the fire has a little heat in it, start on the beans. Set a flame proof pan over the fire (it’s fine to rest the pan on the grill tray so you can heat two things at once!) and pour in the olive oil. Add the tomatoes and garlic and fry for a few minutes, just until the tomatoes are softening. Add the beans and cinnamon, then season to taste with the sugar and salt and pepper. Bring up to a simmer and cook for a few minutes. Take the pan off the heat and cover with a lid or foil to keep warm – they are more flavourful eaten warm rather than hot, so don’t worry too much about them cooling a little.
5. Remove the mackerel from the fridge and drizzle the remaining tablespoon of oil all over the skin side, spreading it out into a thin, even layer. Sprinkle generously with Maldon Sea Salt flakes and take to the grill along with the smaller bowl of pesto and a silicone brush.
6. Lay the fillets, skin-side down, on the hot grill tray and rest a lightly oiled weight on top to press the fillets flat, keeping the skin in maximum contact with the hot surface. After a couple of minutes, the weight will have done its job so remove it, then brush the oregano pesto over the flesh side of the fish. Cook for another couple of minutes until the skin is crisp. Use a fish slice to tease the fillets from the grill tray and rest on top of the beans. Drizzle over the rest of the pesto and tuck in.

Purchase ‘SCORCHED’ by Genevieve Taylor

Live-fire expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of fish in her third cookbook: Scorched. From cooking whole dish, fillets, shellfish to burgers and skewers, this is the ultimate guide to barbecuing fish!

You can purchase your very own copy here, where you can become inspired with over 85 recipes and gain insight on how to set up your barbecue, sourcing your fuel and lighting your fire.

A fried egg really does hit the spot. Here, we have them jazzed up a little on a bed of creamy spinach with a kick of Maldon Chilli Sea Salt, providing both the perfect pinch of seasoning and kick (not to mention the beauty of those crystals with flecks of chilli flake beauty!) 

This is a simpler and lighter version to a classic “creamed spinach”, but it still hits that same comfort need for a very delicious brunch. 

Here is how to make creamed spinach with chilli fried egg on toast

1. Heat 2 tablespoons of the olive in a large pan over a low-medium heat. Add the garlic and cook for 2-3 minutes, stirring often, until and fragrant and lightly toasted. 
2. Add the spinach with a splash of water and allow to wilt down for roughly 5 mins, stirring often (you may need to do this in batches). Then, add the Greek yogurt, pinch of salt and parmesan and stir to combine. Allow this to simmer while you fry the eggs
3. Meanwhile, add the remaining tablespoon of oil to a frying pan over a medium-high heat. Turn the heat down to low then crack in the eggs, sprinkle with a pinch of Maldon Chilli Sea Salt and cook for 3 minutes. 
4. Toast your bread. Spoon over the creamy spinach, top with a fried egg and finish with extra parmesan, if you fancy.

Kitty wrote this recipe a long time ago, and it comes out a lot for birthdays and dinners because it’s pretty foolproof. You can easily swap round the types of sugar and use more caster (superfine) sugar than light brown soft sugar if that’s what you have, or use all one type.

How to make flourless chocolate cake

1. Preheat the oven to 170°C fan (375°F). Grease and line a 23 cm (9 inch) cake tin (pan) with baking parchment.
2. Combine the chocolate and butter in a heatproof bowl set over a saucepan containing 4 cm (1½ inches) of barely simmering water. Make sure the bowl isn’t touching the water. Stir until just melted, then remove from the heat and allow to cool slightly.
3. Once cooled a little, whisk in the light brown soft sugar, then the egg yolks one at a time, followed by the ground almonds and salt. If the chocolate splits, don’t worry! Stir in 1 teaspoon boiling water at a time until you have a smooth, silky mixture.
4. Using a stand mixer or hand-held electric whisk, whisk the egg whites until they form stiff peaks, then gradually add the caster sugar, whisking until the egg whites form soft peaks, like a very light meringue.
5. Very carefully fold the meringue mixture into the chocolate, working delicately with a spatula or metal spoon until it’s all evenly combined.
6. Carefully pour the mixture into the prepared tin, making sure not to knock out the air. Sprinkle over a little more flaky salt, then bake in the oven for 20–25 minutes. The middle should be a little gooey and the surface a bit cracked.
7. For the tahini cream, lightly whisk the cream in a large bowl until you have very light peaks. Stir in the tahini and give a few more whisks. Set aside while the cake bakes.
8. Remove the cake from the oven and allow to cool. It’ll dip a little when it cools. Slice and serve with a dollop of the tahini cream and fresh berries, if using.

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Looking for fool proof recipes to make your food go further? Make More With Less by Kitty Coles takes core ingredients and transforms them into flavour-packed, simple dishes. From turning a few tins of beans into a comforting bean pasta to making leftover chicken tacos! the options are endless and the creativity never stops!

You can purchase your very own copy here, where you can flick through, raid your fridge and Kitchen cupboards and get started on creating low-waste, low-fuss and versatile recipes that you will make over and over again.

Kitty really loves saag aloo and often craves it, so she created this simple and delicious one-pan dinner inspired by those flavours. This is not at all like an authentic saag aloo, it’s Kitty’s own version. You can use any spices you have in the cupboard here. Kitty also made this with chicken thighs by frying them skin-side down for 5–10 minutes until golden and crisp, then roasting in the oven for 25–35 minutes until cooked through. Then continue as instructed.

Here is how to make roast chicken, spiced spinach and yogurt

1. Preheat the oven to 240°C fan (475°F).
2. Season the chicken all over with Maldon Sea Salt, then set aside to rest for 30 minutes.
3. Place the chicken into an ovenproof frying pan (skillet), low-sided casserole dish (Dutch oven) or cast-iron pan. Pour the oil over the chicken and massage it in with your hands. The oil will give the chicken a little kickstart in the oven, so give it some love and attention and get the oil into every nook and cranny to achieve maximum crispness.
4. Roast in the oven, legs at the back, for 30 minutes. After this time, reduce the heat to 180°C fan (400°F), then rotate the chicken and roast for a further 10–25 minutes until golden and crisp all over and the juices from the leg run clear. (If you have a meat thermometer, you’re aiming for 70°C/158°F at the base of the breast.)
5. Remove the pan from the oven, then lift out the chicken and set aside on a plate to rest.
6. Put the pan back over a medium heat and add the onions with a pinch of salt, tossing them in the chicken fat in the pan. Very slowly fry the onions for 10–15 minutes, stirring every so often until they are very, very soft and caramelised. If they start to fry too quickly, just turn down the heat and add a splash of water. Add the cumin, mustard seeds, turmeric, chilli flakes, ginger and garlic and fry for a further 5 minutes.
7. Add the spinach a handful at a time, mixing it into the onions as you go and letting it wilt with each batch. Let this cook down for a further 4–5 minutes until the spinach has soaked up all the flavours. Squeeze in the lemon juice and add a few grinds of black pepper, then taste.
8. Lay the chicken back on top of the spinach and serve to the table with the yoghurt and chilli.

Purchase Make More With Less by Kitty Coles

Looking for fool proof recipes to make your food go further? Make More With Less by Kitty Coles takes core ingredients and transforms them into flavour-packed, simple dishes. From turning a few tins of beans into a comforting bean pasta to making leftover chicken tacos! the options are endless and the creativity never stops!

You can purchase your very own copy here, where you can flick through, raid your fridge and Kitchen cupboards and get started on creating low-waste, low-fuss and versatile recipes that you will make over and over again.

This is an all-year-round one-pot meal that makes the most of your store cupboard. It’s a classic Italian dish made in various ways and we love it every time. You can bulk it out by frying off finely chopped onions, celery and carrots at the start with the garlic until soft for a more veg-packed version. Kitty also throws in a handful of shredded seasonal greens at the end to wilt, such as spinach, cavolo nero (lacinato kale) or kale. Use any pasta or bean type you have!

Here is how to make pasta and beans

1. In a large saucepan, heat the olive oil over a medium heat and add the garlic and rosemary before the oil is hot to prevent the herbs burning. Season with a pinch of salt and cook, stirring frequently, for 2 minutes until the garlic softens and turns very lightly golden. Add the chilli flakes and tomato puree, then continue to cook, stirring constantly, until fragrant and the tomato puree turns a dark red.
2. Add one-quarter of the beans with the liquid from the jar or tin (or 150 ml/5 fl oz/scant ⅔ cup of liquid if using beans for the week). Then, with the back of a fork or masher, crush the beans until completely broken down, this will create the creamy texture you want for the sauce. Now add the remaining beans, plus the bean liquid and stock mixture, then season with black pepper and a pinch of Maldon Sea Salt.
3. Bring to the boil over a medium-high heat, then stir in the pasta and cook for 2 minutes less than the packet instructions, as the pasta will continue to cook off the heat. The sauce should be reduced and the consistency of half-sauce, half-soup…so a bit of a wet sloppy pasta sauce (but in a delicious way). Adjust the consistency as needed with additional water, stock, or bean liquid, keeping in mind that any liquid will tighten up as it cools due to starch from the beans and pasta.
4. For the flavoured oil, add 4 tablespoons of extra virgin olive oil to a pan with the garlic, rosemary and chilli flakes, while the oil is still cold, so that the garlic cooks evenly and not too quickly. Gently cook for 3–4 minutes until fragrant and the garlic is lightly golden, then turn off the heat and squeeze in the lemon juice.
5. Remove the pasta from heat and add most of the grated Parmesan, leaving some to serve and stir rapidly to incorporate and become creamy. Ladle a few spoonful’s into bowls, then drizzle each serving with the flavoured olive oil and the reserved Parmesan.

Purchase Make More With Less by Kitty Coles

Looking for fool proof recipes to make your food go further? Make More With Less by Kitty Coles takes core ingredients and transforms them into flavour-packed, simple dishes. From turning a few tins of beans into a comforting bean pasta to making leftover chicken tacos! the options are endless and the creativity never stops!

You can purchase your very own copy here, where you can flick through, raid your fridge and Kitchen cupboards and get started on creating low-waste, low-fuss and versatile recipes that you will make over and over again.