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Cooked Ray Wings

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.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Appetizer, Lunch
Cuisine Seafood
Servings 2 people


  • 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.
Keyword Fish, Summer