Berber & Q Harissa Hot Wings
I Blame KungFuBBQ
As we all know Nathan from KungfuBBQ, churns out amazing cooks on a regular basis. Over the past few months, there have been a few cooks from both Nathan and Tim (@SilverbackGrill) that have really caught my eye (more than normal). These cooks have mainly been from the Berber & Q cookbook.
I have really been trying to resist buying any more cookbooks, and have been trying to go through my existing ones. Unfortunately, it got all too much for me and I had to take the plunge. There is only one person I blame!!!
The Berber & Q Cook Book
When the book arrived, I had a quick scan through it. Amazing! There are so many fantastic recipes in this book. So many that I think I could easily spend the rest of the year cooking from this book. There is a huge variety of recipes, and I was struggling to find any I did not want to cook.
In addition to the Harissa Hot Wings, I have also cooked the Turkish Eggs recipe (not on the BBQ). Since trying these at the Reading Lido, and loving them,I have been trying to find a good recipe for Turkish Eggs for a while. The version in the Berber & Q book is by far the best I have tried to date, not only in terms of flavour but also the method.
Harissa Hot Wings
I have a real thing for Chicken Wings. They are easy to do and you can easily pack in some great flavour. I usually like to marinate them overnight but you don’t need to in order to get the great tasting wings. A few hours will suffice!
With these Harissa Hot Wings, I marinaded them overnight by combing all the ingredients for the wings rubs, and then covered the chicken and stuck them in the fridge overnight.
Just before I started to set the BBQ up for the cook, I took the wings out of the fridge. I tend to use the BBQ Vortex to cook wings as they get them nice and crispy on the outside, but the chicken meat remains tender and juicy. You basically place the wings on the outside of the BBQ and turn the BBQ lid 90 degrees every 15 minutes.
Whilst the wings were cooking, I prepared the Harissa Hot Sauce, which ends up being a lovely sticky sweet and spicy glaze to use on the chicken wings. The recipe calls for the wings to be tossed in the glaze at the end of the cooking but rather than doing this I brushed the glaze over the wings when there were around 5 minutes of cooking time left.
This recipe absolutely blew me away! I absolutely loved the taste. They were on the spicy side but I could not stop eating them. All this recipe has done is made me want to cook more from the Berber & Q book. It has definitely established itself as my favourite book in my collection.
If you are looking for a new cookbook, I would really recommend adding this to your collection.