Blistered tomatoes, mellow garlic and sherry vinegar make a smoky BBQ dip pot for potatoes, flatbreads, grilled veg and charred meat.

Tamarind, dates and chilli create a dark, glossy BBQ dip for beef skewers, giving sour-sweet depth, gentle heat and proper smoky cling.

Tart green apple, mustard and dill make a cool rib dip with crunch, tang and enough creaminess to balance smoky pork fat.

Quick-pickled red onion, lime and coriander bring crunch, heat and juicy sharpness to skewers, tacos and smoky grilled meats straight from the BBQ.

Grilled lemons, capers and parsley make a sharp BBQ dip for chicken, with smoky citrus, briny bite and enough olive oil to cling beautifully.

Why I Keep Sharp Dips Beside the BBQ When I’m cooking over coals, I want fat, smoke, char and crunch. That’s the good stuff. But too much of it can flatten a plate, especially when …

Cucumber, mint, lemon and Greek yoghurt make a cooling BBQ dip for hot wings, with creamy tang, fresh herbs and crisp texture.

A BBQ guide to sweet and sticky chicken wing glazes, covering hot honey, gochujang, mango habanero, tamarind, maple bourbon, pineapple and black garlic.

Savoury black garlic wings with soy, treacle and crisp shallot, made for deep umami stickiness, glossy BBQ skin and a crunchy finish.

Pineapple Scotch bonnet wings with molasses and lemon thyme, giving sticky BBQ chicken dark fruit sweetness, fragrant fire and a herbal citrus finish.