How long should I brine chicken wings?

Overnight gives the best results, but even 2 hours makes a noticeable difference. Keep the wings in the brine in the fridge, then drain and pat them dry well before tossing them in the oil and spices.

Why use the perforated plancha for chicken wings?

The holes allow heat, smoke and some flame contact to reach the wings while still giving you a flat surface that is easy to turn and manage.

How do I know the chicken wings are cooked?

Check that the thickest part reaches 75°C (165°F) on a probe and the juices run clear. Turning the wings once halfway through helps them colour evenly, then let them rest for five minutes before serving.

How long does the roasted pepper dip keep?

Up to 3 days in the fridge. Keep leftover dip covered and chilled. Blend the roasted peppers with Greek yoghurt, garlic, lemon juice, salt and pepper, adding chilli flakes or smoked paprika if you want more warmth.

Outdoor Cooking & Charcoal Oven Recipes / Chicken

Smoky chicken wings and roasted peppers coming out of the Charlie Oven

Cooked in the Charlie Charcoal Oven

Smoky Chicken Wings with Roasted Pepper Dip

Name: Smoky Chicken Wings with Roasted Pepper Dip
Prep time: 15 min
Cook time: 40 min
Yield: 4 to 6 people
Cuisine: British
Ingredients: 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; 1 tsp dried oregano or thyme (optional); 1.5kg chicken wings; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic granules; Freshly ground black pepper; 200g mini mixed peppers, halved and deseeded; 150g Greek yoghurt; 1 small garlic clove; Juice of 1/2 lemon; ¼ tsp Chilli flakes or smoked paprika; Salt and pepper to taste

Chicken wings and sweet mini peppers roast together on Charlie's perforated plancha. The peppers become a smoky yoghurt dip, cool against the hot wings. An easy way to get the main attraction and its dipping partner from the same cook.

Neil QuickCo-founder, Charlie Oven

Roast

Prep15 minutes plus brining

Cook40 minutes

Serves4 to 6 people

DifficultyEasy

Oven temperature180 to 200°C (355 to 390°F)

RackPerforated Plancha Rack in the upper part of the oven, over the fire

CharcoalHalf a football of good quality lumpwood charcoal, spread evenly across the charcoal grates

Method

Setting up Charlie

Light half a football of lumpwood charcoal and bring the oven up to 180 to 200°C (355 to 390°F)
Fit the Perforated Plancha Rack over the fire zone and let it preheat for 10 to 15 minutes
When ready to cook, add a small handful of dry woodchips (apple or cherry) to the fire for a gentle smoke

Combine the brine ingredients in a large bowl or jug. Add the chicken wings and refrigerate for 2 to 4 hours, or overnight. Drain and pat dry.
Toss the wings in olive oil, smoked paprika, garlic granules and black pepper.
Place the chicken wings and mini peppers directly onto the Perforated Plancha Rack. Cook in the top section of the oven at 180 to 200°C (355 to 390°F) with the door closed. Roast for 35 to 40 minutes, turning once during cooking for even colour.
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.
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.

Tips

Brining overnight gives the best results but even 2 hours makes a noticeable difference
Turn the wings once halfway through cooking for even colour and crispiness
The perforated plancha lets smoke and flame contact the food directly for maximum flavour
Make the dip while the wings rest so everything is ready at the same time
Leftover dip keeps well in the fridge for up to 3 days

More recipes

The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

How long should I brine chicken wings?

Overnight gives the best results, but even 2 hours makes a noticeable difference. Keep the wings in the brine in the fridge, then drain and pat them dry well before tossing them in the oil and spices.
How long do chicken wings take in Charlie?

About 35 to 40 minutes at 180 to 200°C (355 to 390°F). Cook them on the Perforated Plancha Rack in the upper part of the oven with the door closed, turning once for even colour and crispness.
Why use the perforated plancha for chicken wings?

The holes allow heat, smoke and some flame contact to reach the wings while still giving you a flat surface that is easy to turn and manage.
How do I know the chicken wings are cooked?

Check that the thickest part reaches 75°C (165°F) on a probe and the juices run clear. Turning the wings once halfway through helps them colour evenly, then let them rest for five minutes before serving.
How long does the roasted pepper dip keep?

Up to 3 days in the fridge. Keep leftover dip covered and chilled. Blend the roasted peppers with Greek yoghurt, garlic, lemon juice, salt and pepper, adding chilli flakes or smoked paprika if you want more warmth.