Salt & pepper Chinese chicken wings

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with lit charcoal banked on one side and the other side clear. Fit the cooking grate, close the lid and settle the temperature at 220°C. Give the grate a clean before the chicken goes on.

2. 02

   Step 2MIX THE SEASONING

   Mix the salt, white pepper, black pepper, five-spice and sugar. Divide equally between two small bowls. One half seasons the raw wings; keep the other half well away from raw chicken for the finishing toss.

3. 03

   Step 3DRY MEANS CRISP

   Pat the wings thoroughly dry with kitchen paper. Toss with 15 ml oil, then add the cornflour and the first half of the seasoning. Mix until lightly and evenly coated, with no loose floury patches. A thin coating gives crunch; a thick jacket goes claggy.

4. 04

   Step 4COOK AWAY FROM THE COALS

   Arrange the wings on the indirect side with a little space between them. Close the lid and cook for 35–40 minutes, turning halfway through and swapping their positions if the wings nearest the coals colour faster. Keep the BBQ around 220°C so the fat renders and the skin firms up.

5. 05

   Step 5GIVE THEM SOME FIRE

   Move the wings over the coals for 3–5 minutes, turning frequently until crisp and well coloured. Check several of the largest pieces with a clean probe in the thickest meat, avoiding bone: they must reach at least 75°C for 30 seconds. If they need longer, return them to indirect heat with the lid closed.

6. 06

   Step 6REST, DON'T STEAM

   Transfer the cooked wings to a clean wire rack over a tray and rest uncovered for 5 minutes. Skip the foil — trapped steam will undo that lovely crisp skin. Cook the aromatics while the wings rest.

7. 07

   Step 7MAKE IT SIZZLE

   Place a BBQ-safe frying pan over direct heat and add 20 ml oil. Add the diced onion and fry for 2–3 minutes, stirring, until slightly softened but still crunchy. Add the garlic, chilli and spring onion whites, then fry for another 1–2 minutes until fragrant and lightly golden. Move the pan to indirect heat if the garlic colours too quickly.

8. 08

   Step 8TOSS AND GET STUCK IN

   Take the pan off the heat. Add the rested wings, spring onion greens and half of the reserved finishing seasoning. Toss well, taste, then add more of the reserved seasoning if needed. Scrape all those golden garlic bits over the top and serve straight away.