May is here and with it comes a month full of glorious sunshine filled days, which in my mind can only mean one thing, lots and lots of of barbecues. I’ve already been to 3 this year and I hope I have a great many more in my immediate future. At the last barbecue I visited I was introduced to one of the greatest taste sensations I’ve ever had, the Texas White Wing. What better combination is there than jalapeno, cheese, chicken, and bacon? Cooked on the barbecue they are an explosion of delicousness. It was a party in my mouth and everyone was invited, pure unadulterated mouth-gasms, I still can’t stop thinking about them. So thank you to my dear friend John for bestowing me with the greatest BBQ gift one can ever receive. I made a batch myself at the weekend and they went down a storm. One note, be sure to use mozzarella, I tried Monterey Jack as I couldn’t find hard mozzarella and most of it was lost due to melting. Also be sure to cook them on a very low heat indirect heat, for some time with the cover on, as the chicken is in the middle and you really want to make sure it’s cooked.
4 chicken breasts
16 rashers of bacon (454g)
16 slices of jalapeno
16 cubes of mozzarella
16 tooth picks (soaked in water)
1. Soak your tooth picks in a bowl of water, if you forget to do this like I did they will catch on fire. Cut the cheese into cubes and make sure your jalapenos are sliced.
2. Cut the chicken breasts length ways into four strips, mine were normal sized breasts, but if you have large ones you could probably do six.
3. Take a piece of the cheese and put a jalapeno on top, then wrap the cheese in a chicken strip, then take a pieces of bacon and wind it around the chicken. Secure the whole thing with a tooth pick, making sure you get it through all of the layers. Repeat until all of your wings are made.
4. Cook on the barbecue over a low indirect heat, I did mine for 5 minutes on one side, then flipped them over and put the lid on for 10. Then I flipped them over again and crisped up the edges for another 5.
When cooked cut through the thickest one to make sure they are done all the way through. Alternatively you could cook them in the oven at around 200 degrees for 20-30 minutes and just finish them on the BBQ. Serve and watch them disappear in moments.