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the wings on to the rack above the tray of water. Shut the lid and leave the wings for 90 minutes until they get to 72C (you’ll need a probe thermometer to test this), turning them over half way through the cooking period with a pair of tongs. Try not to be tempted to open the lid too much as you will dry out the wings. Once the wings are at the right temperature, heat up


the barbeque so you can grill on it and put the cooked wings over the direct heat until they are brown and crispy on each side, flipping them over with tongs now and then. Mix with about 60g of good Barbecue sauce and a good squeeze of lemon juice and serve the wings with some flatbreads and some coleslaw, homemade if you have time. The barbecue sauces we came across in North Carolina were fantastic – vinegary and sharp to cut through the rich meats. To get a similar effect we take about 150ml regular barbecue sauce and mix in 1-2tbsp cider vinegar – Heron Valley are making a great local one in Loddiswell if you can get hold of it.


Homemade slaw.Yum.


For your homemade colelaw (much better than bought) – shred 1 small white cabbage very finely; grate 2 medium carrots and 2 small cored eating apples. Toss everything together with 2-3tbsp mayonnaise, a handful of juicy raisins and a few pumpkin seeds with a good shake of salt and pepper. You’ll need plenty of paper


napkins to hand as the wings are not something you should even try to eat with a knife and fork; just relish getting every last morsel off the bones!


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