Crunchie Chicken by GBGrillmaster

By Globaltic Family member GBGrillmaster

Ingredients

• 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!