Grilled Chicken Wings with a Grapefruit, Tamarind and Lime Leaf Dressing

These wings have it all: smoky meat, crisp skin and a killer dressing of aromatic citrus, sweet-tart tamarind and fragrant lime leaves. Toss together with fresh herbs, chilli and pickles and you will find yourself unable to stop eating them.

Grilled Chicken Wings with a Grapefruit, Tamarind and Lime Leaf Dressing

(serves 2)

600g chicken wings, jointed
Small handful mint leaves
Small handful coriander leaves
1 red chilli, very finely sliced

Tamarind, Grapefruit and Lime Leaf Dressing

100ml pink grapefruit juice (1 pink grapefruit)
1 teaspoon tamarind paste
6 lime leaves, torn
½ teaspoon fish sauce
1 clove garlic, peeled and smashed with the side of a knife
2 teaspoons caster sugar

Quick Pickled Shallots

2 small shallots, peeled and sliced into thin rings
50ml rice vinegar
120ml tap-hot water
2 teaspoons caster sugar
1 teaspoon sea salt


Light the barbecue for indirect cooking with the coals positioned in the centre (leaving a ring around the outside with no coals).

Combine the rice vinegar, sugar and salt with the tap-hot water and stir until the sugar and salt have dissolved. Add the shallot rings and set aside.

Place the grapefruit juice, sugar, lime leaves and garlic in a small saucepan and bring to a simmer. Cook for a few minutes, then remove the lime leaves and garlic and discard them. Set the liquid aside while you cook the wings.

Rub the chicken wings with a little neutral oil and season with salt. Place on the barbecue in a ring around the coals – they should be nice and close to the coals so that they cook slowly but are not over direct heat.

Cook the wings gently for 20-30 minutes, or until crisp all over and cooked through. You can move them closer to the coals as they burn down, and give them a final crisping and charring over direct heat.

While the wings are cooling a little bit, add the fish sauce and tamarind to the grapefruit juice and return to heat to reduce by half – this will only take a couple of minutes on high heat.

Pour the hot dressing over the wings and add the sliced red chilli, herbs and pickled shallots. Toss to combine and serve.