Five little tricks that make grilling finger food even more fun.
Do you want your wings to be extra crispy? Baking powder changes the pH value and ensures that the skin crisps up when you bite into them. Simply mix salt and baking powder about two to one and rub into the wings.
The skewers are already cooked, but the coals are still glowing at full speed? Simply use the residual heat and quickly bake some fresh bread! Knead the prepared dough (from the focaccia, for example) onto the skewers or, if it is too moist, place it directly on the grill and bake until crispy in just a few minutes. For those who find making dough too tedious: even ready-made Lebanese bread such as lavash takes on a whole new culinary quality thanks to a few minutes of embers.
Wings and ribs are particularly good when the sauce really sticks to your fingers. But be careful: too much sugar in the marinade and the food will burn easily. It is therefore better to brush on very sweet marinades towards the end of the cooking time or only at the very end.
You can put a lot more on skewers than you might initially think – especially if you work with two or three skewers at the same time: place the two or three skewers parallel and skewer the food crosswise on all two or three.
When buying barbecue skewers, make sure that they are square and not round – then the food will not turn on them when you try to turn the skewers.
Also, soak wooden skewers in water for half an hour before use to prevent them from burning.
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