I used to throw away fish wings until I noticed how meaty they are, especially a Barramundi or similar fish such as Kingfish, Grouper, Sea Bass and Cod. Years ago I'd only use the wings in stock for soup and curry if I wasn’t throwing them away. After speaking to a fishmonger who said they're the best part of the fish, I decided to give them a go on the BBQ. I discovered they're actually quite meaty, tender, tasty and juicy! I think they could possibly be a pescatarian's equivalent of a chicken wing or thigh.
I've created a quick fish rub and a ranch dipping sauce that complements the BBQ fish wings perfectly. I season the wings and make the dipping sauce, then refrigerate them a day before I’m cooking which saves time. These make a great starter when guests are over and cooking them indirectly, using charcoal provides a delicious finger licking foodie experience. My BBQ Barramundi fish wings can be served to guests in under 20 minutes and you’ll want to cook them over and over. Give them a try!
Ingredients
Ranch Dipping Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon pepper
Fish Rub
1 tablespoon ground sweet paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon celery salt
1 kg (2 pounds) Barramundi fish wings - 6 to 7
2 tablespoons olive oil + 2 tablespoons for basting
For Serving – Salad and fresh lemon halved
Method
To make the Ranch Dipping Sauce – combine the mayonnaise, sour cream, milk fresh dill, fresh chives, salt and pepper. Whisk all the ingredients together until they’re well combined. Refrigerate until needed.
To make the Fish Rub – combine the sweet paprika, garlic powder, onion powder, dried oregano, salt, pepper and celery salt. Set aside until needed.
Coat the fish wings with the olive oil and fish rub at least 30 minutes before cooking them.
Preheat and prepare a kettle BBQ with charcoal set for indirect grilling medium/high heat. Place the fish wings on the grill grate that does not have the charcoal directly underneath it (must be opposite to the charcoal). Close the lid and cook the wings for 10 minutes before turning them over. Once turned over, baste the wings with olive oil and cook for further 10 minutes. Don’t overcook the fish wings.
They can also be cooked on a gas BBQ set to 200c (400f) on medium heat for 20 minutes. Use a hotplate accessory so the wings are protected from direct flames or the fins may burn.
Serve hot with salad and fresh lemon halves.
