I’ve been cooking much more fish on the BBQ recently and had seen Ray Wings in my local Waitrose, which made me a little curious about what they would be like. I had never tried tasting them, nevermind cooking them before.
I searched the internet for a recipe and found one on BBC Good Food which looked pretty good, so set about cooking these wings with a couple of tweaks to the ingredients and also the cooking method.
Ray Wings are pretty meaty and they hold together really well so were ideal for cooking on the BBQ. I bought 1 whole wing which I sliced in half to cook on the BBQ. I would definitely do this recipe again. It made for a really tasty and light lunch.
Ray Wings with a Lemon Butter, Caper and Parsley Sauce
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
For the Ray Wings
- 3 Tbsp Plain Flour
- 450g Ray Wing, cut into 2
- 1 Tbsp Dill Tops
- 50g Butter
- 2 Tbsp Capers
- Small handful Parsley leaves, chopped
- 1 Lemon juiced
Start by preparing your BBQ by setting it up for indirect cooking and get the temperature up to 180-200°C. I also added an applewood chunk to generate some extra smoke.
Cut your ray wing in half. Mix the flour with the dill tops and then lightly dust your ray wings in the flour and dill mix.
Place your ray wings on the indirect area of the BBQ and cook for around 6 minutes each side. The internal temperature should be around 63°C.
After you have turned the wings for the first time, start making the sauce. In a saucepan melt the butter and then add the capers and cook for a couple of minutes. Then add the lemon juice and parsley and cook over a low to medium heat constantly stirring.
Remove your ray wings from the BBQ and plate up. Take your sauce and spoon over the ray wings to finish them off.