Ingredients (10 portions)PreparationAdvance Preparation
Prepare the chicken wings as appropriate rub/brush in the BBQ paste, place in a large bowl and blend with the olive oil cover, refrigerate and label until required for use. Heat the serving dishes. The grilling/BBQ equipment should be preheated to the correct temperature. Warm the serving dishes.
Method
1. Remove the chicken wings from the marinade and place on an appropriate baking tray
2. Decant the prepared sauce into a saucepan, bring to the boil, stirring occasionally, place in a gastronom or suitable dish, cover and place in a hot plate bain marie.
3. Place the chicken wings on the charcoal barbeque or grill and cook thoroughly all over.
4. Remove from the oven, place in a suitable serving dish, add half of the BBQ sauce and blend evenly in to give a sticky coating texture.
4. Serve with the remainder of the BBQ sauce a jacket potato, HELLMANN'S Light Mayonnaise and a crunchy green salad.
Handy hint
The barbecue protein should be marinated for a minimum of 1 hour. Ideally marinate overnight under refrigerated conditions. The prepared sauce can be regenerated in a bain marie, stirring occasionally and ensuring it reaches core temperature. The grilling bars should be lightly oiled to prevent food from sticking to them.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated a
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