Spicy chicken wings in the grill basket for the rotisserie

BY: ANDREA ALDEN

Here comes my first recipe on the new website. I'm so excited to share the rotisserie chicken shawarma recipe.

I've been wanting to make shawarma for some time. I finally had the opportunity and immediately started researching. Of course I didn't have the traditional vertical grill of the street vendors, but I did have a rotisserie. Loading the skewer with lots of marinated meat was great fun – and messy. The spit-grilled chicken (our preferred source of protein) and the freshly baked flatbread on the side made for a fantastic meal.

INGREDIENTS

• Napoleon® grill basket
• 2 kg chicken wings, without ends, halved at the joint
• 1/4 cup Hot and Spicy Spice Blend and Rub

Sauce

• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 2-3 Scotch Bonnet chilies, deseeded and chopped (optional)
• 2 spring onions, thinly sliced
• 1 jar of Buffalo sauce or your favorite sauce
• 1/2 cup liquid honey
• 1 tbsp Worcestershire Sauce
• 1 tbsp fresh coriander, chopped
• Salt and freshly ground black pepper to taste

Blue cheese dip

• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup cold water
• 2 tbsp lemon juice
• 1 cup crumbled blue cheese
• 2 tsp Worcestershire Sauce
• 1/2 tsp salt
• 2 spring onions, finely chopped
• Freshly ground pepper to taste

PREPARATION

1. Wash the wings with cold water and pat dry with kitchen paper. Place in a large bowl and add a hot and spicy barbecue spice mix for rubbing. Use your hands to rub the wings well and evenly all over with the spice mixture and massage it properly into the meat. Cover and refrigerate for 2 hours.
2. For the sauce: Heat oil in a medium saucepan over medium heat. Sauté onions, chiles (if using), and scallions until tender and fragrant, 3 to 5 minutes. Add the “Napoleon® Buffalo Style Injector Seasoning” spice mixture, honey and Worcestershire sauce and bring to the boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Remove from the heat, stir in the coriander and salt and pepper to taste.
3. Preheat grill to 175 °C.
4. Place wings in the Napoleon® rotisserie grill basket that has been attached to the rotisserie according to the manufacturer's instructions. Place a drip tray under the grill basket to catch the cooking fat and prevent flames from shooting up while the wings are cooking. Roast wings in the grill basket for about 20 to 25 minutes or until cooked through, golden brown and crispy. Add any cooking fat to the sauce.
5. Carefully remove the wings from the grill basket and place them in a bowl with the sauce.
6. Serve with Chunky Blue Cheese Dip, celery and carrot sticks.
7. For the blue cheese dip: Mix mayonnaise, sour cream, water and lemon juice in a bowl.
8. Stir in blue cheese, Worcestershire sauce, salt and green onions. Season with pepper if desired.
9. Refrigerate in a sealed container until ready to use. Stable for up to a week.

I know what you're thinking. How on earth is this supposed to be transportable? Well, it really is. If you prepare everything ahead of time and have good Tupperware containers, everything will be fine. Warm up the chicken wings on your portable grill before placing them in the covered container with the sauce. Then all you need is the dip and the vegetables cut into strips. (And napkins.) What's your favorite barbecue picnic recipe? I would really like to know that.

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