Brined chicken wings roasted on the Charlie Oven perforated plancha with sweet mini peppers, blended into a smoky yoghurt dip.
This recipe is ideal for relaxed weekend cooking or casual entertaining. Brining the wings adds juiciness and flavour. Roasting them on the perforated plancha means the flames and smoke get direct contact with the food — crisping the skin and infusing the meat with rich smoky notes. At the same time, the mini peppers soften and char. Most of them go into a dip; the rest are served alongside.
All cooked together in one go in your Charlie Oven. Minimal faff, maximum flavour.
Ingredients
For the brine
- 1 litre cold water
- 2 tbsp sea salt
- 1 tbsp honey or sugar
- Zest of 1 lemon
- 2 garlic cloves, crushed
- 2 sprigs rosemary
- 1 tsp black peppercorns
- (Optional) 1 tsp dried oregano or thyme
For the wings
- 1.5kg chicken wings
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic granules
- Freshly ground black pepper
For the pepper dip
- 200g mini mixed peppers (halved and deseeded)
- 200g thick Greek yoghurt
- 1 small garlic clove, finely grated
- 1 tsp lemon juice
- Salt and black pepper to taste
- (Optional) Pinch of chilli flakes or smoked paprika
Charlie Oven setup
Use good quality lump charcoal only. Never use briquettes — they don’t burn cleanly or produce the right heat.
There’s no need to wait for the charcoal to burn down to embers. Once the oven hits temperature, you’re good to cook.
- Light your charcoal and bring the oven up to 180–200°C.
- Fit the Charlie perforated plancha over the fire zone and let it preheat for 10–15 minutes.
- When you’re ready to cook, add a small handful of dry woodchips (apple or cherry) to the fire for a gentle smoke.
Method
1. Brine the wings
Combine the brine ingredients in a large bowl or jug. Add the chicken wings and refrigerate for 2–4 hours, or overnight. Drain and pat dry.
2. Season the wings
Toss the wings in olive oil, smoked paprika, garlic granules and black pepper.
3. Roast in the Charlie Oven
Place the chicken wings and mini peppers directly onto the perforated plancha. Cook in the top section of the oven at 180–200°C with the door closed. Roast for 35–40 minutes, turning once during cooking for even colour.
The flames and smoke will come through the perforations, giving the wings a smoky char and roasting the peppers to soft, blistered perfection.
4. Make the dip
Once the peppers are tender and blackened in spots, remove them. Set a few aside whole for serving. Blend the rest with yoghurt, garlic, lemon juice, salt and pepper until smooth. Add chilli flakes or smoked paprika for extra warmth if you like.
5. Serve
Let the wings rest for five minutes. Serve with a spoonful of roasted pepper dip and the remaining whole peppers on the side. Flatbreads and lemon wedges make great extras.