Chicken Tikka Poutine

A favourite from Indian cuisine cozies up to a Canadiana treat! Tangy, mildly spicy, finger-licking flavours explode in your mouth with every bite. This is perfect for a spring afternoon brunch or anytime you feel peckish. Substitute potato fries with yam fries for a fibre boost, if desired. Try pairing this Chicken Tikka Poutine with Pfaffenheim Pfaff Gewürztraminer or Tinhorn Creek Washington State Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
Tikka Spice Mix
2 tbsp (30 ml) Kashmiri chili powder*
1½ tbsp (22.5 ml) ground coriander
2 tsp (10 ml) ground cumin
½ tbsp (7.5 ml) black pepper
1 tsp (5 ml) ground turmeric
½ tbsp (7.5 ml) garam masala
Chicken Tikka Masala
1 cup (250 ml) dahi* or plain yogurt
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) ginger-garlic paste, divided
6 tbsp (90 ml) vegetable oil, divided
2 tsp (10 ml) salt, plus more for seasoning
1½ tbsp (22.5 ml) kasoori methi (dried fenugreek leaves),1 divided
2 lbs (900 g) boneless, skinless chicken thighs, cut into about 1½-in (4 cm) chunks
2 whole cloves
2 whole green cardamom pods, split
2-in (5 cm) stick cinnamon
1 bay leaf
1 cup (250 ml) chopped onions
⅛ tsp (a pinch) cayenne pepper (optional)
¾ cup (180 ml) water, divided
1 cup (250 ml) crushed tomatoes
¼ cup (60 ml) whipping cream
Poutine
1.8 lbs (800 g) frozen potato French fries (about 8 cups/2 L)
salt, to taste
1½ to 2 cups (375 to 500 ml) cheese curds, to taste
Chutney Mayo, make ahead, recipe follows
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
Chutney Mayo
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) fresh mint leaves
2 tbsp (30 ml) fresh cilantro leaves
½ tsp (2.5 ml) ground cumin
⅛ tsp (a pinch) garam masala
1 tsp (5 ml) fresh lime juice
salt and pepper, to taste
*Kashmiri chili powder, dahi and kasoori methi are available at Indian grocery stores.

Instructions

  1. To make Tikka Spice Mix, in a bowl, combine chili powder, coriander, cumin, pepper, turmeric and garam masala. Set aside.
  2. To make Chicken Tikka Masala, in a large non-reactive bowl, combine dahi, lemon juice, 3½ tbsp (52.5 ml) tikka spice mix, 2 tbsp (30 ml) ginger-garlic paste, 1 tbsp (15 ml) vegetable oil and 2 tsp (10 ml) salt. With clean hands, use thumb of 1 hand to muddle ½ tbsp (7.5 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then add to marinade. Add chicken and mix to coat completely with marinade. Cover with a plate or plastic wrap and marinate in refrigerator overnight or for at least 1 hour.
  3. In a large skillet over medium-high heat, heat 1½ tbsp (22.5 ml) vegetable oil. Add half the chicken in a single layer without overcrowding skillet. Fry for 2 to 3 minutes per side, until edges look slightly crisp and brown. Transfer to a plate. Scrape off any burned bits in skillet, add 1½ tbsp (22.5 ml) vegetable oil and fry remaining chicken with same timing as first half. Transfer to a plate and set aside. Reserve any remaining marinade.
  4. In a large wok or saucepan over medium-high heat, heat remaining 2 tbsp (30 ml) vegetable oil. Add cloves, cardamom, cinnamon and bay leaf and fry for 30 seconds to 1 minute, until fragrant but not burned. Using a slotted spoon, discard fried spices. Add onions to spice-infused oil and fry, stirring occasionally, until slightly brown on edges, about 5 minutes. Mix in remaining 1 tbsp (15 ml) ginger-garlic paste and any reserved marinade. Continue cooking for another minute. Stir in 2 tbsp (30 ml) tikka spice mix, a pinch of cayenne (if using) and ¼ cup (60 ml) water. Continue cooking until most of water evaporates and mixture looks glossy.
  5. Add crushed tomatoes and remaining ½ cup (125 ml) water and stir to combine. Reduce heat to medium-low, cover and let simmer for about 5 minutes. Add fried chicken and cream. Stir, cover and let simmer for another 10 minutes. Season with salt. With clean hands, use thumb of 1 hand to muddle remaining 1 tbsp (15 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then sprinkle over chicken. Cover and remove from heat.
  6. To assemble Poutine, bake fries following instructions on package. Reheat chicken tikka masala if cooled. Season fries with salt, if desired, as soon as they are out of oven. Transfer to a serving plate. Generously scatter cheese curds over fries and top with piping-hot chicken tikka masala* as desired. Drizzle with Chutney Mayo to taste and garnish with chopped cilantro.
  7. *Any leftover chicken tikka masala can be served with rice or parathas as a meal.
  8. Instructions for making Chutney Mayo: Using a hand blender, blend all ingredients until smooth. Transfer to a squeeze bottle and refrigerate until ready to use, up to 1 week.
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Drink Pairings

Duck Lettuce Wraps

These lettuce wraps are traditionally the second course of a Beijing duck meal. You could serve these to follow our homemade Beijing-Style Duck Breast, or just serve them on their own. This recipe uses a Cantonese-style roast duck, which you can find at Asian grocery stores or Chinese barbecue shops or restaurants. Save the bones for our Duck Noodle Soup recipe! Enjoy these Duck Lettuce Wraps with Black Sage Merlot or Fowles Are You Game? Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
1 Cantonese-style roast duck, meat removed (save bones and skin for another use)
2 tbsp (30 ml) vegetable oil
1 shallot, minced
2 green onions, thinly sliced
2 cloves garlic, minced
¼ cup (60 ml) water chestnuts, diced
6 mushrooms, diced
2 stalks celery, diced
1 tbsp (15 ml) chili garlic sauce, or to taste (optional)
½ cup (125 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tsp (10 ml) cornstarch mixed with 1 tbsp (15 ml) water
1 head iceberg or 2 heads baby gem lettuce, washed, leaves separated and placed in ice water in refrigerator
2 red serrano peppers, thinly sliced

Instructions

  1. Dice duck meat and set aside.
  2. Heat a wok or deep skillet over medium heat. Add oil, shallots, green onions and garlic. Stir-fry for 1 minute, until fragrant.
  3. Add water chestnuts, mushrooms and celery. Stir-fry for 2 minutes, or until tender-crisp. Add duck meat and stir-fry for 1 to 2 minutes, until heated through.
  4. Add chili garlic sauce (if using), hoisin, soy sauce and sesame oil. Toss to mix well. Add cornstarch slurry and cook just until thickened. Transfer to a serving bowl.
  5. Remove lettuce from water and spin in a salad spinner. Transfer to a platter with sliced peppers and serve with duck mixture.
  6. To eat, make wraps with lettuce, duck mixture and peppers to taste.
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Drink Pairings

Duck Noodle Soup

If you would like to make the Duck Lettuce Wraps and this soup, buy two ducks and use two carcasses for the broth to make it extra delicious! This is a simple, warming soup perfect for after your Lunar New Year celebrations. Pair this recipe with See Ya Later Ranch Pinot Noir or Pewsey Vale Estate Riesling.
Ingredients Instructions

Ingredients

Serves 4
1 Cantonese-style roast duck
4 cups (1 L) chicken stock, vegetable stock or water
1 yellow onion, quartered
3-in (7.5 cm) piece fresh ginger, sliced
4 cloves garlic, crushed
6 green onions, divided
1 whole star anise
6 black peppercorns
⅛ tsp (a pinch) MSG
1 tsp (5 ml) fish sauce
1 tbsp (15 ml) granulated sugar
salt, to taste
1 tsp (5 ml) sesame oil
vegetable oil, for stir-frying
8 shiitake mushrooms, sliced
6 pieces bok choy, halved
4 servings Shanghai-style wheat noodles, cooked according to package instructions
4 tbsp (60 ml) crispy shallots

Instructions

  1. Remove breasts, thighs and legs from duck and set aside.
  2. In a large stockpot, place duck carcass, stock, onions, ginger, garlic, 3 green onions, star anise and peppercorns. Bring to a boil over medium-high heat, then turn heat down and simmer for 1 to 2 hours. Remove from heat and strain out solids. Transfer stock to a clean saucepan and add MSG, fish sauce, sugar, salt and sesame oil. Taste and adjust seasoning and keep warm.
  3. Thinly slice remaining 3 green onions and set aside.
  4. Place a bit of vegetable oil in a wok or sauté pan, then add mushrooms and bok choy and stir-fry just until greens are cooked. Set aside.
  5. Bring soup to a boil, then add duck meat. Simmer for 5 to 8 minutes, or until heated through. Remove meat from soup and slice breasts.
  6. Divide noodles, mushrooms, bok choy and duck meat between 4 bowls. Top with hot soup. Garnish each bowl with sliced green onions and 1 tbsp (15 ml) crispy shallots.
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Drink Pairings

Peking/Beijing-Style Duck Breast

This is an easy-at-home version of Beijing-style duck. The traditional recipe would be pretty difficult to replicate at home, so we use just the duck breast instead. This gives us more meat than skin and fat, but it is equally delicious and a bit more filling! We’ve included recipes for homemade pancakes, but feel free to use store-bought. You can find duck pancakes in the freezer section of your local Asian grocery store (just follow the package instructions for heating). Consider serving this dish with La Marca Prosecco or Wakefield Estate Label Shiraz.
Ingredients Instructions

Ingredients

Serves 4
1 tsp (5 ml) five-spice powder
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
4 skin-on duck breasts
2 tsp (10 ml) Shaoxing cooking wine
12 Pancakes, to serve, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) hoisin sauce, to serve
3 green onions, julienned, to serve
1 medium cucumber, julienned, to serve
¼ small cantaloupe, julienned, to serve
PANCAKES | Makes 12 Pancakes
1½ cups (375 ml) all-purpose flour, plus more for dusting
¼ tsp (1 ml) salt
1 tsp (5 ml) vegetable oil
⅔ cup (160 ml) boiling water
2 tsp (10 ml) sesame oil

Instructions

  1. In a small bowl, mix five-spice powder, salt and pepper.
  2. Dry duck breasts with paper towel. Score skin in a diamond pattern. Brush meat with cooking wine, then sprinkle with spice mixture. Set meat-side down on a small tray or plate. Store in refrigerator, uncovered, overnight.
  3. When ready to cook, preheat oven to 375 F (190 C). Remove duck from refrigerator and pat skin dry with paper towel. Place duck skin-side down in a large, cold ovenproof frying pan. Place on stove over low heat and cook for 15 to 20 minutes, until fat has rendered and skin is golden.
  4. Drain excess fat from pan. Flip duck over and place in oven for 5 to 8 minutes, until meat reaches an internal temperature of 135 F (57 C). Remove from pan and rest for 5 minutes before cutting into thin slices.
  5. Serve with Pancakes (if using store-bought, prepare them according to package instructions), hoisin sauce, green onions, cucumbers and cantaloupe. To eat, brush hoisin on a pancake, then make a wrap with slices of duck, green onions, cucumbers and cantaloupe.
  6. PANCAKES
  7. In a medium bowl, mix flour and salt.
  8. In a separate bowl, combine vegetable oil and boiling water, then add to flour mixture. Mix well with a fork or wooden spoon until dough comes together. Transfer to counter and knead until smooth and elastic, 8 to 10 minutes. Transfer to a clean bowl and cover with plastic wrap. Let rest for 1 to 2 hours.
  9. Transfer dough to a lightly floured surface. Roll into a log, then cut into 12 equal pieces.
  10. Roll each piece into a ball and flatten slightly. Brush 6 dough rounds with sesame oil. Place an unoiled piece of dough on top of each oiled piece. Dust lightly with more flour.
  11. Roll each piece to about a 7-in (18 cm) circle, flipping constantly. Each pancake will be 2 pieces of dough rolled together at this point.
  12. Heat a skillet over medium heat. Place a pancake on pan, cover and cook for 30 to 45 seconds, until small air bubbles start to form between the 2 pieces of dough and there are some light brown spots. Do not overcook. Flip, cover and cook for another 40 to 45 seconds, until air pockets are big enough to pull 2 pancakes apart.
  13. Transfer to a plate and let cool until you can handle them. Carefully peel 2 pancakes apart, place on a warm plate and cover with a towel. Repeat with remaining pancakes. Can be stored in a sealed bag in refrigerator for up to 3 days or well wrapped in freezer for up to 1 month. To reheat, steam for 3 minutes. If frozen, defrost before steaming.
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Drink Pairings

Chicken Marsala Meatballs

Juicy, savoury chicken and pork meatballs are simmered in a rich Marsala sauce with caramelized mushrooms, tender herbs and just a touch of cream. Serve over creamy polenta for a low-effort weekday indulgence. Enjoy these Marsala Meatballs with Vigneti Zabù Il Passo Nerello Mascalese or Wolf Blass Yellow Label Chardonnay.
Ingredients Instructions

Ingredients

Serves 4; Makes 16 meatballs
1 lb (450 g) ground chicken
½ lb (225 g) ground pork
¾ cup (180 ml) panko bread crumbs
2 tsp (10 ml) minced garlic
1½ tsp (7.5 ml) salt, plus more to taste
¾ tsp (4 ml) freshly ground black pepper, plus more to taste
¾ tsp (4 ml) finely chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 eggs, lightly beaten
2 tbsp (30 ml) olive oil, for frying
2 tbsp (30 ml) butter
1 shallot, minced
2 cups (500 ml) sliced mushrooms (cremini, oyster or other fresh, seasonal variety)
1 tsp (5 ml) chopped fresh tarragon
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) Marsala
1 cup (250 ml) chicken stock
½ cup (125 ml) whipping cream
fresh flat-leaf parsley, chopped, for garnish
polenta, steamed rice or pasta, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a medium mixing bowl, combine chicken, pork, panko, garlic, salt, pepper, sage, rosemary and eggs. Mix well until ingredients are evenly incorporated. Portion into 16 even-sized meatballs, about ¼ cup (60 ml) each.
  3. In a large ovenproof pan over medium-high heat, warm oil. Working in batches to avoid overcrowding pan, add meatballs and brown on all sides, about 5 minutes. Set aside on a plate and cool pan slightly.
  4. In same pan over medium heat, combine butter and shallots and sauté until softened, about 1 minute. Add mushrooms and tarragon and sauté until mushrooms release their juices. Stir in flour and cook for about 30 seconds, then stir in Marsala and cook for 30 seconds more. Pour in stock and cream and bring back to a simmer, stirring often, then return meatballs to pan and transfer to oven.
  5. Bake, uncovered, for 10 minutes, then flip meatballs and continue cooking for about 10 minutes more, until meatballs reach an internal temperature of 165 F (74 C).
  6. Transfer to a serving dish or serve straight from pan. Garnish with chopped parsley and serve over polenta, steamed rice or your favourite pasta.
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Drink Pairings

Cider Braised Chicken & Lentils

Rustic, hearty and weeknight-friendly, this hearth-warming dish brings cozy autumnal depth to the table. It’s the kind of meal that wraps around you like a knit blanket—earthy, nurturing and built for slow evenings. Lonetree Dry Cider and Juno Chenin Blanc make great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 3 to 4
2 lbs (900 g) bone-in, skin-on chicken thighs
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) butter
1 slice bacon (⅓-in/0.8 cm thick), cut into ⅓-in (0.8 cm) lardons
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup (250 ml) chicken stock, plus more as needed
1 × 12 oz (355 ml) can dry cider
1 cup (250 ml) dried green lentils, rinsed and drained
1 small apple, cut into ¼-in (0.6 cm) dice
½ cup (125 ml) fresh cranberries
baguette, to serve

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Pat chicken thighs dry with paper towel, then season liberally with salt and pepper on both sides.
  3. Preheat a large skillet over medium-high and warm butter until it begins to foam. Add chicken skin-side down and brown lightly, about 3 minutes per side, then remove from skillet and set aside. Reduce heat to medium and add bacon, paprika, sage, rosemary, garlic and shallots. Sauté, stirring often, until bacon starts to render its fat and shallots are softened, 2 to 3 minutes. Stir in stock, cider and lentils. Bring to a simmer, then return chicken to pan along with apples and cranberries.
  4. Transfer to oven and bake, uncovered, for 30 to 35 minutes, or until lentils are tender and chicken thighs are at least 165 F (74 C) when probed with a thermometer at thickest point. If more time is needed and pan looks a little dry, add a splash more stock and cook a few minutes longer.
  5. Serve straight from skillet with a nice, crusty baguette to soak up juices.
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Drink Pairings

Watercress & Roast Duck Salad

This salad makes for a vibrant, satisfying meal. The bold and peppery foraged watercress is in perfect complement with rich slices of duck breast and sweet seasonal pears. Whether you’re a seasoned forager or just curious about incorporating wild ingredients into your meals, this salad is a delicious place to start. Pair this salad with Hester Creek Columbia Valley Rose or Mission Hill Reserve Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 4
2 skin-on duck breasts
kosher salt and freshly ground black pepper, to taste
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) smoked paprika
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) red chili paste
1 clove garlic, minced
1 tsp (5 ml) granulated sugar
1½ tbsp (22.5 ml) white balsamic vinegar
1 small red onion, thinly sliced
2 bunches watercress (about 4 cups/1 L), washed and dried
2 small Anjou or Bartlett pears, thinly sliced

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Place duck breasts skin-side up on a cutting board. With a sharp knife, lightly score duck skin in a criss-cross pattern, making sure not to cut into flesh. Generously season duck all over with salt and pepper. Place duck breasts skin-side down in a large ovenproof frying pan and set over medium heat. Cook until skin is golden and some fat has rendered, 5 to 10 minutes. Transfer breasts to a plate. Pour rendered fat into a heatproof container and reserve for another use. Return duck, skin-side up, to frying pan. Place pan in oven and roast until an instant-read thermometer registers 125 F (52 C) in thickest part of meat, 15 to 20 minutes.
  3. While duck is in oven, in a small bowl, whisk maple syrup and paprika.
  4. Transfer cooked duck breasts to a cutting board, brush each all over with maple syrup mixture and let rest for at least 15 minutes.
  5. Meanwhile, make salad dressing. In a medium bowl, whisk olive oil, chili paste, garlic, sugar and vinegar until well combined. Set aside.
  6. In a small bowl, combine onions and a good pinch of salt. Cover with cold water and set aside for 10 minutes. Drain, discarding water, and pat onions dry with a clean tea towel.
  7. To serve, arrange three-quarters of watercress on a serving platter. Scatter pears and onions overtop. Drizzle with some dressing. Thinly slice duck breasts and arrange over salad. Top with remaining watercress and drizzle a little more dressing overtop just before serving.
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Drink Pairings

Char Siu Chili Chicken

This savoury, sweet and little bit spicy dish is inspired by the famous red-tinted Cantonese barbecue pork. An overnight marinade followed by low and slow grilling lead to tender, flavourful chicken with a beautifully caramelized crust. Serve with Barossa Valley Estate Cabernet Sauvignon or Cedar Creek Chardonnay.
Ingredients Instructions

Ingredients

Serves 4-6
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) light soy sauce
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil
2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) five-spice powder
2 to 3 drops red food colouring (optional)
3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks)

Instructions

  1. In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight.
  2. Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
  3. Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame.
  4. Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize.
  5. Serve with steamed white rice and a cool, crisp cucumber salad.
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Drink Pairings

Spicy Rum & Jerk Sauce with Chicken

Bring home Caribbean vibes this summer with this spicy jerk marinade. It’s not for the faint of heart—or palate—but its dialled-up flavours with rum are sure to turn up the heat at your summer party! Just add music and friends, and savour the good times! Try using Lamb's Spiced Rum to create this Spicy Rum & Jerk Sauce.
Ingredients Instructions

Ingredients

Serves 1.75 Cups
SPICY RUM & JERK SAUCE
1½ tbsp (22.5 ml) whole allspice
1 tbsp (15 ml) whole black peppercorns
1 tbsp (15 ml) coriander seed
¼ cup (60 ml) Lamb’s Spiced Rum
4 to 5 Scotch bonnet or habanero peppers, stems and seeds removed*
4 to 6 cloves garlic
5 to 7 green onions, roughly chopped (about 1½ cups/375 ml)
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
2 tbsp (30 ml) vegetable oil
¼ cup (60 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
⅛ tsp (a pinch) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7.5 ml) table salt
1 tbsp (15 ml) fresh lime juice
* It’s a good idea to wear kitchen gloves and glasses while handling hot peppers.
JERK CHICKEN
6 each chicken thighs and legs, bone-in, skin-on
1 to 2 tbsp vegetable oil (15 to 30 ml) (if cooking in oven)
lime wedges and julienned green onions, for garnish

Instructions

  1. To make Spicy Rum & Jerk Sauce, in a spice grinder, coarsely grind allspice, peppercorns and coriander seeds to a sandy texture. Transfer to a food processor, add remaining ingredients and process until a coarse paste forms. Store in an airtight, non-reactive jar in refrigerator for up to 1 month.
  2. To make Jerk Chicken, in a large non-reactive bowl, mix chicken with jerk sauce. Cover and marinate in refrigerator overnight.
  3. Bring to room temperature before cooking on grill or in oven, and reserve any residual sauce to brush over chicken while cooking. If using grill, follow manufacturer’s instructions for grilling chicken until internal temperature reaches 165 F (74 C). If using oven, preheat oven to 375 F (190 C). Evenly distribute oil in a large baking dish and line with chicken without overcrowding. Bake for 1 hour 10 minutes, turning chicken after first 20 minutes, again after another 20 minutes, and again after another 15 minutes, until internal temperature reaches 165 F (74 C). Before serving, place under broiler to crisp up skin, about 2 minutes.
  4. Garnish with lime wedges and green onions, and serve.
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Drink Pairings

Spiced Hot Honey Wings

These wings are packed with flavour and can be as spicy as you like! Adding the Thai chilies and lime juice to the honey after it’s heated keep the flavours bright and fresh. Serve with Red Stripe Lager or Malibu Pina Colada.
Ingredients Instructions

Ingredients

Serves 4
2 lbs (900 g) split chicken wings
2 tsp (10 ml) salt, plus more to taste
3 cloves garlic, minced
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) onion powder
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) neutral-flavoured oil
3 limes, divided
1 tsp (5 ml) chili paste (such as sambal oelek), plus more to taste
¼ cup (60 ml) honey
1 Thai (bird’s eye) chili, minced, to taste
fresh cilantro leaves, for garnish

Instructions

  1. In a large mixing bowl, combine chicken wings, 2 tsp (10 ml) salt, garlic, pepper, cumin, coriander, onion powder, Worcestershire, soy sauce, oil and zest and juice of 1 lime. Cover with plastic wrap and marinate in refrigerator for at least 1 hour or overnight.
  2. Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. Remove chicken wings from refrigerator 1 hour before cooking. Preheat barbecue grill to high.
  3. Place plank on right side of grill and heat for 5 minutes. Turn off heat under plank, place chicken wings on plank in a single layer and cook, barbecue lid closed, for 15 minutes. Turn heat on left side of grill to medium and continue cooking until wings reach an internal temperature of 165 F (74 C), about 20 more minutes.
  4. While wings are cooking, place chili paste and honey in a small saucepan and bring to a simmer over medium heat. Turn off heat and add chilies and zest and juice of 1 lime. Keep warm.
  5. Cut remaining lime in half. Place wings in a large clean mixing bowl, mix 3/4 of hot honey with the wings, the remainder can be used for dip. Transfer to a platter, garnish with cilantro and lime halves and serve.
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Drink Pairings

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