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!