Garlic chicken wings with parmesan cheese
- 20 chicken wings
- 6 cloves of smoked garlic
- 1 tsp chili flakes
- 2 tbsp olive oil
- ½ tsp coarse salt
- 100 gr butter
- 100 gr Parmesan cheese
- 1 handful of sliced fresh parsley
For the sauce:
- 1 toe of smoked garlic
- Little coarse salt
- 2 tbsp mayonnaise (not too economical)
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
Step 1: Go, Go, Go, Fire up the Q! Light your BBQ and heat it indirectly to around 120°C-150°C.
Step 2: Cut the head of a bulb of garlic. Fold a piece of aluminum foil into a bowl and put the ball in it.
Step 3: Pour a little olive oil over the bulb and place it on the cooler side of the grid. Throw some shreds of smoke on the briquettes.
Step 4: The garlic is ready when the toes have softened.
Step 5: Take 6 cloves of smoked garlic and put them in a mortar together with 2 spoons of olive oil, a little coarse salt and the chili flakes. Make a paste of it.
Step 6: Put the chicken wings in a ziplock bag and add the garlic mixture. Knead the pasta well in the wings and let it marinate in the fridge for 2 hours.
Step 7: We need another barbecue with 2 zones and a boiler temperature of 120°C to 150°C.
Step 8: Remove the chicken wings from the ziplock 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, to a core temperature of 85 ° C.
Step 9: Meanwhile, make the sauce by pressing a toe of smoked garlic together with the salt into a paste in a mortar. Then stir it into the mayonnaise and lime juice.
Step 10: Melt the butter in a pan on the barbecue next to the chicken wings.
Step 11: Finely chop a handful of parsley and put it in another low bowl. Grate the Parmesan cheese over it and mix it together.
Step 12: When the chicken wings are ready, pass the chicken wings and then the cheese parsley mixture. After that they can go back to the barbecue for a while under direct heat to melt the cheese.
Step 13: Sprinkle with some extra cheese and parsley just before serving.
Step 14: Serve with the garlic mayonnaise.