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
- 3 tbsp Plain Flour
- 450 g Ray Wings (cut in two)
- 1 tbsp Dill Tops (dried)
- 50 g Butter
- 2 tbsp Capers
- 1 Lemon (juiced)
- 2 tbsp Chopped Parsley
- 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 for 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.