Quick and easy, but so rewarding. Make your own sweet, sticky sauces for this chicken and steak meat-fest – ideal for the barbecue.
Ingredients
- For the bbq sauce with deep-fried chicken wings
-
- olive or
sunflower oil, for deep-frying - 12 free-range
chicken wings, tips removed salt and freshly ground black pepper - 1 small
onion, finely chopped - 3
garlic cloves, finely chopped - 1 tbsp
olive oil, for frying - 1 red
chilli, finely chopped - 1 tsp
fennel seeds, crushed - 55g/2oz dark
brown sugar - 50ml/1¾fl oz dark
soy sauce - 300ml/10½fl oz tomato
ketchup
- olive or
- For chilli sauce with griddled fillet steak
-
- 150ml/5fl oz
rice wine vinegar - 150g/5½oz
caster sugar - 4 tbsp
soy sauce - 3 red
chillies, finely chopped - 1
chipotle chilli, soaked in water and finely chopped - 4 x 150-200g/5½-7oz fillet
steaks - 2-3 tbsp
olive oil - 10cm/4in piece fresh
ginger, finely grated - 2 tbsp flatleaf
parsley, finely chopped, to serve
- 150ml/5fl oz
Preparation method
-
For the BBQ sauce with deep fried chicken wings, heat the oil for deep-frying to 180C/350F (use a cooking thermometer) in a deep-sided pan not more than half full, or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
Season the chicken with salt and pepper and place in the deep fat fryer. Cook for 6-8 minutes or until golden-brown and crisp. When cooked, remove with a slotted spoon and leave to drain on kitchen paper. Season to taste with more salt.
-
Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar for 2-3 minutes. Add the soy sauce and ketchup and season with salt and pepper.
-
Bring to the boil and simmer for a few minutes to combine the flavours.
-
For the chilli sauce with griddled fillet steak, heat a large frying pan and, when hot, add the vinegar, sugar and soy sauce and bring to the boil.
-
Add two of the red chillies, the chipotle chilli and ginger. Cook for 2-3 minutes, or until the mixture is thickened and sticky.
-
Heat the oil in a griddle pan. Rub the steaks with oil and salt and pepper. Place on the hot griddle pan and cook each side for a couple of minutes (depending on how rare you like your steaks).
-
Serve the chicken wings in a bowl with the sauce over the top and sprinkle with half the flatleaf parsley.
-
To serve the steak, slice the steak, spoon the sauce over and garnish with chopped parsley and the remaining red chilli.
Top recipe tip
The barbecue sauce can be used as a dip or to coat spare ribs, chicken or sausages.