06/08/2026
BBQ Chinese Salt & Pepper Hoisin Chicken Wings
M&S high-quality Chicken wings kept whole. Generously rubbed with Smoke and Flames Chinese Salt and Pepper rub, left for 6 hours to soak up the flavour in the fridge.
Cooked directly over lumpwood and applewood at 200°C. Once the wings reached 85-90°C internal temperature, checked with my Thermapen.
I made some wingsmans hoisin buff sauce. After plating up with finely sliced spring onion, chilli, and a generous drizzle of this epic sauce, the wings were ready to eat.
11/10 is my official rating for these wings.
Who wants to try these wings❓
🔥🔥🔥