Chipotle Chicken Wings with Charred Green Bean Salad

Charred Green Bean Salad

1. In a bowl, whisk the white wine vinegar, Dijon mustard, 4 tablespoons of olive oil, water, salt, sugar, garlic, and mint together and set aside. This is the dressing for the beans.
2. In a bowl, place the beans, sliced shallot, 1 tablespoon of oil and season with salt and pepper. Mix well so all beans are coated.
3. While cooking the chipotle chicken. Heat remaining olive oil in a griddle pan over direct heat and add the seasoned trimmed beans and shallot. Cook the beans, stirring every now and again until beans are slightly blistered and cooked through. Around 5-6 minutes.
4. Once beans are cooked place them on a serving plate, pour over the dressing and sprinkle with slithered almonds and fresh mint.

Method for the Wings

1. Prepare BBQ for indirect cooking at high heat – 375F/190 degrees C.
2. Cut the chicken wings into nibbles discarding the wing tip or you can leave the wings whole if you wish.
3. Lightly coat the wings with the grapeseed oil, then season evenly with Char-Griller All Purpose Rub.
4. Cook wings in the BBQ in indirect heat for 25-30 minutes, turning them half-way.

Meanwhile to make the glaze

1. Add all ingredients, except the corn flour into a small saucepan and bring to a simmer. Simmer for 10 minutes or until glaze reduced by around half. Stir in the corn flour slurry and simmer until the glaze thickens, 1-2 minutes. For a mild sauce, strain the glaze to remove the chipotle chilies. For a spicier wing, blitz the glaze until smooth. Add to the Char-Griller Basting bucket to cool slightly.
2. Once wings have been cooking for 30 minutes and the skin is crispy, baste the wings every 5 minutes with the Chipotle Glaze and cook for a further 15 minutes. Aim to baste the wings at least 3 times.
3. When the wings reach an internal temp of 165F/74 degrees C, they are cooked and ready to eat. Squeeze fresh lime juice over the wings and serve with Creamy Chipotle White BBQ Sauce for dipping!