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.

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