Smoked Chicken Wings with Hoisin Glaze

serves four

12 chicken wings, 1.3kg / 3lb total

Extra-virgin olive oil

2 spring onions to garnish, thinly sliced on the diagonal

Five-spice rub:

2 tsp garlic granules

1 ½ tsp Chinese five spice

1 tsp ground coriander

1 tsp sea salt

½ tsp ground pepper

Hoisin glaze:

1 tbsp toasted sesame oil

1 tsp grated garlic

1 tsp peeled, finely grated fresh ginger

4 tbsp hoisin sauce

2 tbsp soy sauce

2 tbsp light brown sugar

2 tbsp honey

1 tbsp rice vinegar

1 Prepare the barbecue for indirect cooking over low heat (120°C - 150°C).

2 In a small bowl, mix all the rub ingredients. Brush the wings lightly with olive oil and then season them evenly with the rub.

3 Brush the barbecue cooking grates clean. Add apple wood chunks to the coals or add pre-soaked wood chips to a smoker box and close the lid. When smoke appears, arrange the wings, skin-side down on the grates and roast over an indirect low heat with the lid closed for one hour.

4 Meanwhile, make the glaze: in a small saucepan, warm the sesame oil over a medium heat. Add the garlic and ginger and cook for 30 to 60 seconds, stirring constantly. Add the remaining glaze ingredients, mix well and cook for one to two minutes until simmering. Set aside off the heat.

5 After the first hour of cooking the wings, cut into one at the joint to check doneness. The meat should no longer be pink at the bone. If it is pink, let for wings cook for another 30 minutes before you glaze them.

6 Brush the wings all over with the glaze and cook for another 30 minutes.

7 Transfer the wings to a platter and garnish with spring onions, if using. Serve warm.

Spiral Potato Skewers

serves four

4 potatoes (medium)

50g parmesan cheese

1 tsp garlic powder

2 tsp paprika

50g butter

Salt and pepper, to taste

1 Thoroughly wash the potatoes.

2 Grate the cheese into a mixing bowl and combine with garlic powder, paprika, salt and pepper and mix.

3 Insert a skewer into the potato and gently push it all the way through.

4 Cut the potato into a continuous spiral shape. Start on one end with your knife facing a 30° angel and cut toward the opposite end while turning the potato until the whole potato is cut like a corkscrew in one constant piece.

5 Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.

6 Brush the melted butter all over the potatoes.

7 Place the skewered potatoes on a plate and sprinkle with the seasoning until fully covered.