Smoke And Flame

Suggested quantities

For chicken or pork kebabs: If you're using whole (skinless) chicken thighs or pork loin then around 50-60g of spices will cover 450g of thighs. Mix with 1-2 tabelspoons of plain yoghurt.

For Jingha Prawns: Skip the yoghurt but use a little more (due to the greater surface area to be covered): Around 60-70g per pound of prawns should see you right. Cook on a high temperature.

Ingredients:

Chicken wings, tips removed, drumettes and flats separated

3 tablespoons Black Country Tikka Blend

100g natural yoghurt

Instructions (BBQ):

Prepare the Marinade: In a large bowl, mix the yoghurt and Black Country Tikka Blend until well combined.

Marinate the Wings: Add the chicken wings to the bowl and mix thoroughly so each wing is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavour.

Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C, and set it up for direct grilling.

Grill the Wings: Remove the wings from the marinade, letting any excess drip off. Place them directly on the grill and cook for about 20–25 minutes, turning every few minutes until the wings are evenly charred and cooked through.

Check for Doneness: The wings are ready when they reach an internal temperature of 74°C and the exterior is lightly charred and golden.

Serve: Rest for a few minutes before serving. Serve hot with lemon wedges and a cooling mint yoghurt dip for contrast.

In the Oven: Roasted Chicken Wings with Black Country Tikka Blend & Yoghurt Marinade

Ingredients:

Chicken wings, tips removed, drumettes and flats separated

3 tablespoons Black Country Tikka Blend

150g natural yoghurt

Instructions:

Prepare the Marinade: In a large bowl, combine the yoghurt and Black Country Tikka Blend to form a smooth marinade.

Marinate the Wings: Add the chicken wings and coat them thoroughly in the yoghurt mixture. Cover and refrigerate for at least 2 hours, or overnight if possible.

Preheat the Oven: Preheat your oven to 200°C.

Arrange the Wings: Line a baking tray with foil and place a wire rack on top. Arrange the marinated wings in a single layer on the rack, allowing space for air to circulate.

Roast the Wings: Roast in the preheated oven for 45 minutes, or until the skin is crisp, golden brown, and slightly charred at the edges. The internal temperature should reach 74°C.

Serve: Allow the wings to rest for a few minutes before serving. Pair with fresh coriander, lime wedges, and a drizzle of yoghurt or raita for a cooling finish.

Both methods create irresistibly tender, flavour-packed chicken wings with the Black Country Tikka Blend—its smoky paprika, garlic, and warm spices balance beautifully against the creamy yoghurt marinade. Perfectly charred on the BBQ or crisped to perfection in the oven.

Are they boiled, mashed or roasted? All 3 but the result is astoundingly good, even if we say so ourselves.

Ingredients (serves 2-3):
• 500g Baby Potatoes
• 30-40ml Vegetable oil
• Bombay potato spice mix or Smoke and Flame’s Nepalese Sekuwa blend.
Instructions:
1. Preheat the oven to 220 degrees Celsius.
2. Cut the potatoes in half.
3. Boil them for 10 minutes.
4. Take them off the boil, drain and pour in the vegetable oil and spice blend.
5. Mash the potatoes, veg and spices but let them stay slightly lumpy.
6. Spread out thinly onto a baking tray. Back for 20 minutes or until you get little burnt