Hot honey butter bath chicken wing skewers

The cook

1. 01

   Step 1GET THE WINGS IN

   Mix the Frank’s, oil, garlic granules, smoked paprika and black pepper in a large bowl. Add the wings and coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 12 hours. The prep time includes a 1-hour marinade. No extra salt needed here — the hot sauce, bacon and cheese bring plenty.

2. 02

   Step 2BUILD YOUR FIRE

   Set up a kettle barbecue for two-zone cooking, with lit charcoal banked on one side and no coals beneath the other. Fit the grate, close the lid and settle the barbecue at around 200°C. Have long metal skewers, heatproof gloves, a small saucepan and a shallow metal roasting tray ready.

3. 03

   Step 3CRISP THE BACON

   While the barbecue settles, cook the bacon in a frying pan over a medium heat for 8–12 minutes, turning until properly crisp. Drain, cool slightly and chop into small bits. Grate the cheese and prepare the spring onions and jalapeños now. Once the glaze goes on, things move quickly.

4. 04

   Step 4SKEWER UP

   Lift the wings from the marinade and let the excess drip off. Thread through the meaty sections alongside the bones, keeping flats and drumettes on separate skewers so you can manage their different cooking times. Leave small gaps between pieces for the heat to reach the skin. Discard the used marinade and wash your hands and any kit that touched raw chicken.

5. 05

   Step 5COOK THROUGH FIRST

   Lay the skewers on the indirect side, close the lid and cook for 25–30 minutes, turning halfway through. Keep the thicker drumettes nearest the coals. You’re rendering the fat and cooking the meat before giving the skin its direct-fire finish.

6. 06

   Step 6MAKE THE BUTTER BATH

   Meanwhile, gently warm the butter, honey, fresh Frank’s, cider vinegar and chilli flakes in the saucepan over a low hob heat. Stir until smooth and glossy, then remove from the heat. Don’t boil it hard. Pour into the shallow metal tray and keep warm on the indirect side of the barbecue.

7. 07

   Step 7BRING THE CHAR

   Move the wings over the direct heat and grill for 5–8 minutes, turning frequently until the skin has good colour and lightly charred edges. Shift them away from any flare-ups rather than letting them sit in flames. Check several of the thickest pieces with a probe, avoiding bone: they must reach at least 75°C. If they need longer, finish on the indirect side with the lid closed.

8. 08

   Step 8BATHE AND LOAD

   Put the cooked skewers into the warm butter bath and turn them, spooning the glaze over every piece. Arrange in a single layer in the tray, scatter over the Cheddar and return the tray to the indirect side. Close the lid for 3–5 minutes, until the cheese melts and the glaze bubbles gently at the edges. Keep that honey well away from direct flames.

9. 09

   Step 9REST, THEN PILE IT ON

   Remove the tray from the barbecue and rest the wings for 5 minutes, uncovered, so the glaze settles without steaming the skin. Scatter over the crispy bacon, spring onions and red pickled jalapeños. Spoon a little buttery glaze from the tray over any bare patches and serve. Warn everyone that the metal skewers are hot — or slide the wings off before handing them round.