Ray Wings with a Lemon Butter, Caper and Parsley Sauce


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

Ray Wings are fairly meaty and paired with the Lemon Butter, Caper and Parsley Sauce make an incredible lunch.
Servings 2 people
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 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.
    Ray Wings Cooking
  • 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.
Course: Appetizer, Lunch
Cuisine: Seafood
Keyword: Fish, Summer


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