Crunchie Chicken by GBGrillmaster

Crunchie Chicken by GBGrillmaster

A very unusual, but very tasty recipe from our friends
Story of Big Q Reading Crunchie Chicken by GBGrillmaster 2 minutes Next Globaltic on Smoke and Fire festival

By Globaltic Family member GBGrillmaster


  • 2kg Chicken wings

  • 2x Cadbury crunchie bars or 40g milk choc and 50g honeycomb

  • Salt and pepper for seasoning

Mole Sauce

  • 1 onion
  • 4 garlic cloves
  • 2 jalapenos
  • 2 tbsp chilli powder
  • 1 tsp cinnamon
  • 1 tsp Cumin
  • ½ tsp Oregano
  • 2 tbsp plain flour
  • 500ml chicken stock
  • 2 tbsp smooth peanut butter
  • 1 tbsp tomato puree
  • 50g dark chocolate
  • 1 tsp sea salt


Cooking steps

  • Pre make Mole sauce as per below
  • Fry chopped up onion, crushed garlic and diced Jalapeno for 5 mins over a medium heat pan (Hob or BBQ)
  • Add all dry seasoning (chilli powder, cinnamon, Cumin, Oregano, Flour)
  • Remove from heat and add chicken stock
  • Blitz into a puree using a blender
  • Put back onto the heat and add (Tomato puree, Dark choc, Peanut butter, Sea Salt)
  • Simmer and your looking for a bbq sauce consistency.
  • Keep warm if using now or reheat later.
  • Light BBQ at setup indirect cooking at around 170-180c
  • Season wings with salt and pepper (Don’t at this point go for a different wing seasoning as there is already many flavours in this recipe)
  • Place wings indirect onto the BBQ for around 45mins or until they reach an internal temp of 70-75c
  • Place pre made mole sauce onto BBQ
  • Dip each wing into the sauce place back onto the bbq for 5 minutes.
  • Crush honeycomb into almost powder
  • Scrape Milk chocolate to create shards
  • Plate up wings and sprinkle generously with honeycomb and milk chocolate
  • Eat and enjoy!

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