Roasted Bone Marrow BBQ Wings

Roasted Bone Marrow BBQ Wings (+Others!)

Roasted Bone Marrow BBQ Wings

Yes, it’s another cook from Wings and Things! The Book is so good that I am cooking at least one dish a week until I have done all of them! Next up was Roasted Bone Marrow BBQ Wings.

This recipe is from Wings and Things by Wingmans Chicken:

 
 

The Prep:

In a large bowl I added celery salt, white pepper, black pepper, smoked paprika, garlic granules and onion powder then the wings from Fosse Meadows farm. Mixed and in the fridge for 4 hours.

Roasted Bone Marrow BBQ Wings
Bone marrow into the oven for an hour:
 
Roasted Bone Marrow BBQ Wings
Red wine vinegar, soft dark brown sugar, smoked paprika, tomato ketchup, cola, Worcestershire sauce, bourbon and the melted bone marrow into a pan:
 
Roasted Bone Marrow BBQ Wings
3/4 of a chimney of charcoal
 
Roasted Bone Marrow BBQ Wings

Time to Cook:

The recipe doesn’t call for it but I coated them in the rice flour and cornflour mix from previous recipes. Vortex in place, wings round the outside and a cherry chunk in the middle.
 
Roasted Bone Marrow BBQ Wings
Nice colour
 
Roasted Bone Marrow BBQ Wings
I had basted the wings a few times with the Bone Marrow BBQ Sauce during the cook
 
Roasted Bone Marrow BBQ Wings
As the temperature of the wings was getting close I heated the sauce. What a mess my grill was in by now!
 
Roasted Bone Marrow BBQ Wings

Time to Plate:

Dipped into the Bone Marrow BBQ Sauce then onto the plate

Roasted Bone Marrow BBQ Wings
Topped with green chilli, sesame seeds and spring onion
 
Roasted Bone Marrow BBQ Wings

Time to Eat:

This was looking and smelling fantastic!
 
Roasted Bone Marrow BBQ Wings
Close up time.
 
Roasted Bone Marrow BBQ Wings
This recipe is from Wings and Things by Wingmans Chicken:
 
 

SUMMARY:

Another awesome recipe from this book, the bone marrow bbq sauce was just incredible. I was eating that off the spoon whilst the wings were cooking!

The wings worked well with the rice flour/cornflour combo of the previous cooks. If you were deep frying it would work without but with the vortex I think it helped crisp them up and hold the sauce during the cook.

Cook Difficulty: 2/5 
Cook Duration: Medium: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Vortex
Charcoal: Whittle and Flame Ash Charcoal
Smoking Wood: Cherry
Cook temperature: 250°C
Cook time: 50 minutes
Internal temperature: 75°C
Notes: The rice flour/cornflour combo worked well – do this next time too

Also cooked this week:

Spicy lamb skewers (Yang Rou Chuan):

First up a tower of spices from Steenbergs!

Spicy lamb skewers (Yang Rou Chuan)

And a good opportunity to use my new boning knife and my scimitar from Blenheim forge

Spicy lamb skewers (Yang Rou Chuan)

Lamb leg from Turner and George

Spicy lamb skewers (Yang Rou Chuan)

Bone out

Spicy lamb skewers (Yang Rou Chuan)

Chunked

Spicy lamb skewers (Yang Rou Chuan)

Into a bowl

Spicy lamb skewers (Yang Rou Chuan)

Spices toasted and ground

Spicy lamb skewers (Yang Rou Chuan)

Mixed with the meat

Spicy lamb skewers (Yang Rou Chuan)

Onto the skewers from Alex Pole

Spicy lamb skewers (Yang Rou Chuan)

Cooked direct on the grill

Spicy lamb skewers (Yang Rou Chuan)Finished!

Spicy lamb skewers (Yang Rou Chuan)

The finished dish

Spicy lamb skewers (Yang Rou Chuan)

This was a cracking dish, pretty easy to prepare and cook which was good but super tasty. The lamb was so tender but full of flavour, there was a fair bit of spice too which I enjoyed.
 

This recipe is from the book Kebabs by Sabrina Baksh and Derrick Riches, my first cook from this!:

 
 
Notorious P.I.G:
 
Another one from Wings and Things by Wingmans Chicken, it was close whether this was going to be the leading cook on this blog post but the wings just pipped it!
 
A fair bit of work this one – 1kg Pork shoulder from Turner and George
 
Notorious P.I.G
Rub applied (recipe in the book)
 
Notorious P.I.G
My first low and slow on a kettle, I used Napoleon coconut briquettes – they were awesome! I will write a review
 
Notorious P.I.G
It sat at this temp for 5 hours without me having to touch it
 
Notorious P.I.G
Looking good, some colour!
 
Notorious P.I.G
At temp, time to come off
 
Notorious P.I.G
Fired back up with charcoal to cook the chicken – Vortex in the middle
 
Notorious P.I.G
Chicken on, cherry chunk for colour and a light smoke
 
Notorious P.I.G
Chicken done
 
Notorious P.I.G
Buns toasted and brushed with bacon butter (yum!)
 
Notorious P.I.G
Pork pulled and mixed in the Bone Marrow BBQ sauce (glorious!)
 
Notorious P.I.G
Chorizo jam, pickled cabbage, chicken thigh
 
Notorious P.I.G
Pulled pork on top
 
Notorious P.I.G
Back on for a quick warm, be careful with brioche buns as they can’t take much heat!
 
Notorious P.I.G
What an absolute beast! 
 
Notorious P.I.G
This was a lot of work but totally worth it. Each component was just awesome! The bacon butter was great, the Bone Marrow BBQ Sauce from the previous cook tasted even better, the pulled pork was fantastic and the whole lot together was incredible!
 
Pizza:
 
Time to use the Famag IM5 for only the 2nd time!
Pizza
Part of a delivery from Duchy Charcuterie – The Nduja was calling me.
 
Pizza
The Dough was nice and smooth
 
Pizza
Some new oak wood chunks and splits to try from Smokey Oak Barbecue (look them up on Instagram and Facebook)
 
Pizza
The dough rose! Think the cling film contained it!
 
Pizza
That’s enough wood.
 
Pizza
The Ooni Pro is a beast, what a shot!
 
Pizza
Little ham pizza for #2
 
Pizza
Little olive pizza for #1
 
Pizza
Nduja and aged pancetta pizza for my wife.
 
Pizza
Same for me
 
Pizza
Loads of Nduja, lovely!
 
Pizza
 
These were great pizzas, the Nduja was outstanding. Can’t wait to make more pizzas and work through the rest of the delivery!
The Oak was cracking, I will do a few more cooks then write about it.
 
That’s it for this blog post, some great cooks and a good week of eating! Until next time.

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