Glazed Chicken Wings
Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes
Ingredients:
1kg Chicken Wings
All Purpose Rub - I used Spanglish Asadero All Purpose
Wing Glaze - I used Four Monkeys Jungle Juice
Special Equipment
Instant Read Thermometer
Kettle Kone
Basting Brush
Small Pot
METHOD:
Step 1
Pour your lit Coals into the kettle One and preheat the bbq to 350F/ 176C. For this cook, I used my Oklahoma Joe Black jack Kettle.
Step 2
Remove the wings from their packaging and pat dry with a paper towel. Season the wings with a good all purpose rub on all sides and leave to for the rub to adhere.
Step 3
Place the wings around the outer edge of the heat source with the wing tips facing up and out so they don’t burn. Add a chunk of wood directly over the heat source and cook for 30- 40 minutes.
Step 4
By now the wings will be cooked, but I always like to check to be sure. The safe internal temp for chicken is 165F but you can comfortably take wings too 190F/ 87C. Doing this means they will have a crispy skin on the outside and soft pull apart meat on the inside.
Step 5
Add as much glaze as you want to a small pot and gently warm. Fire the wings to a bowl and pour over the warmed glaze. Toss the wings to coat then return to the bbq to set. After another 5-10 minutes, brush any remaining glaze over the wings. Then pull from the bbq.
Serve Immediately.
Top Tip:
Using a kettle kone is the easiest way to achieve high indirect heat. This is exactly what you need to get that crispy chicken skin.