Instructions
- Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C).
- Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C). Set up your barbecue with a convection tray and a roasting trivet.
- Prepare the charcoal barbecue for indirect cooking over medium-high heat (200°C-260°C).
- Prepare your barbecue for indirect cooking over medium-high heat (200°C- 260°C). If you are using a Weber Pulse, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
- Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire, set the temperature to 190°C and preheat.
- In a large bowl, lightly coat the wings with olive oil and season generously with 5 teaspoons of the seasoning.
- Roast the chicken wings over indirect medium-high heat, with the lid closed, for 35 minutes or until deep golden.
- Place your wings onto the trivet. Roast the chicken wings over indirect medium-high heat, with the lid closed, for 35 minutes or until deep golden.
- Brush the cooking grills clean. Place the chicken wings in the centre of the cooking grill, in-between the two charcoal baskets. Roast the chicken wings over indirect medium-high heat, with the lid closed, for 35 minutes or until deep golden.
- Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to one notch greater than medium (240°C-260°C). Roast the chicken wings over indirect medium-high heat, with the lid closed, for 35 minutes or until deep golden.
- Once your barbecue has preheated to the set temperature (SmokeFire: 190°C), brush the cooking grills clean with a wire brush. Roast the chicken wings over indirect medium heat, with the lid closed, for 35 to 45 minutes or until deep golden. You may need to flip the chicken wings if darkening on the underside.
- Remove the chicken wings from the barbecue and serve.
Roast Chicken Seasoning
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