Smoke And Flame

Suggested quantities

You don't need to much of this blend and adding it to chicken wings makes it one of the cheapest tasty meals you're likely to have!

Around 75g will cover 1kg of chicken.

If you're glazing with mango chutney (which we recommend but it's by no means essential) then use about 150g of chutney per kg of wings.

1. Prepare the Chicken Wings

1. Pat the chicken wings dry with kitchen paper to ensure crispy skin.
2. Season generously with "Raj's Mom's blend," ensuring all sides are coated evenly.
3. Let the wings rest for 20 minutes at room temperature to allow the seasoning to penetrate.

2. Barbecue Setup: Indirect Cooking Method

1. Preheat your barbecue for indirect cooking by lighting only one side of the grill or creating a cooler zone.
2. Aim for a temperature of 160–180°C (325–350°F) on the indirect side. Use a lid thermometer or probe for accuracy.

3. Oven Setup

1. Preheat your oven to 200°C (180°C fan) or 400°F.
2. Line a baking tray with foil and place a wire rack on top to allow air circulation around the wings.

4. Cook the Chicken Wings

On the Barbecue:

1. Place the seasoned wings on the indirect heat zone, skin side up. Close the lid.
2. Cook for 20–25 minutes, turning once halfway through.
3. Check the internal temperature with a meat thermometer; it should reach 75°C (165°F).

In the Oven:

1. Arrange the wings in a single layer on the wire rack.
2. Bake for 35-40 minutes, flipping halfway for even cooking.
3. Ensure the internal temperature is 75°C (165°F) before removing.

5. Optional Glazing with Mango Chutney

1. Once cooked, brush the wings with mango chutney for a sweet and sticky glaze.
2. For the barbecue, return glazed wings to the grill for 2–3 minutes per side over direct heat to caramelise.
3. In the oven, place the wings under a hot grill for 2–3 minutes until the glaze bubbles and thickens.

6. Rest and Serve

1. Let the wings rest for 5 minutes before serving to retain juices.
2. Serve hot, with additional mango chutney on the side if desired.

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