We’ve probably cooked over 500 in the last month . . . at hugely(?!) prestigious events like the launch for ‘Family Camping Cookbook’, the Pitshanger Party in the Park, and the Little Ealing Summer Party . . . and as they’ve all been guzzled to mass appreciation, we thought we’d better divulge our secret recipe!
Smoked paprika has a very distinctive flavour and a rich aroma, but don’t worry if you don’t have any – just use pepper instead. It won’t be the same, but it will still be very good. . .
Serves:4, Preparation time: 15 minutes, plus 15 minutes marinating, Cooking time: about 15 minutes
INGREDIENTS: 16 chicken wings, 1 tsp smoked paprika, juice of 1 lemon, 2 garlic cloves, crushed, ½ tsp salt
To make the marinade, put all of the ingredients in a plastic bag. Add the chicken wings and seal the bag. Leave to marinate in a cool box for15 minutes.
Remove the chicken wings from the marinade. Cook over a medium heat on a barbecue or in a griddle pan for about 15 minutes, turning once, until the meat is beautifully charred and really crispy. If you’re using a barbecue, cook the chicken over coals that have burnt down quite significantly to prevent the skin from burning. Serve hot with Potato Salad.
The second stage of our book launch celebrations happened last weekend, with a number of close family and friends attending a barbecue picnic in the secret garden of Boston Manor Park in West London.
Everyone bought their own picnic, and we cooked up some Indian Lamb Chops, Halloumi & Vegetable kebabs and Smoked Paprika Chicken Wings for every one to sample – They seemed to go down pretty well!
It was a very windy day, but the rain held off, and it turned out to be a fun event. We prepared some more marinade for more Chicken wings (I think we got through about 150 in total!) that evening for the Pitshanger Party in the Park, which was held the following day up in North Ealing.
Here we had a stall, where we hoped to both provoke interest in our book and sell a few. As well as the chicken wings, we had some Sticky Ribs to entice people over – with an opportunity for people to ‘taste’ the book! We were both surprised and delighted to discover that lots of people had already heard about our book, and some had even bought it. One woman told us all about how one of our weekend meal plans had added extra excitement to their rather rainy camping expedition. So glad to be of service!
Chilli cooked over an open fire is very special, as you can really trap the smokey smell with clever positioning of the pan lid, as it simmers. Our cheat ingredient is chorizo – or failing that, smoked paprika, and it’s delicious with a simple guacamole-yogurt mixture. (We just mash avocado with lemon, garlic and yoghurt). Serve in a crispy tortilla, like this one, or just spooned over tortilla chips. Perfect outdoor cooking for bulk feeding!
We’ve got the full recipe for this one in our Family Camping Cookbook – click on the link!