These spicy chicken wings make the perfect summer snack

Chicken wings

1

Serves 4
YOU NEED:

1kg free-range chicken wings

For the brine:

1 litre water

90g Maldon sea salt

30g muscovado sugar

1 bunch of mixed fresh herbs – thyme, rosemary and bay leaves

For the wing sauce:

50ml Tabasco chipotle sauce

50ml cider vinegar

50g unsalted butter, diced

For the garnish:

1 lemon, halved

Pickled gherkins, sliced in half

METHOD: To make the brine, add all the ingredients to a large pan, bring to the boil and leave to cool.

Once cooled, transfer to a bowl, then add the chicken wings.

Refrigerate for two hours.

Light the BBQ and prepare for smoking, setting temperature to a low heat (around 105C).

Remove wings, dry thoroughly with kitchen paper, place on BBQ and close the lid.

Smoke the wings for one hour, checking after 30 minutes and turning if needed.

When cooked, remove from the barbecue to rest.

For the wing sauce, add Tabasco chipotle sauce, cider vinegar and butter to a pan.

Heat gently and whisk together.

Increase the temperature of the barbecue to around 300C and grill the wings until lightly charred.

Glaze with the wing sauce and add a squeeze of fresh lemon juice.

Transfer to a plate, coat in sauce.

Serve with pickled gherkins.

— Recipe by Elizabeth Haigh, working with Tabasco on the Better BBQ campaign. Visit .