These smoky, saucy and sticky wings have been designed to be enjoyed with an icy cold beer. Just be warned that these are finger-licking good.
Instructions
- Soak a handful of Weber Firespice™ Hickory Wood Chips in water for at least 30 minutes.
- In a small bowl, combine all the rub ingredients. In a large bowl, toss together the chicken wings and the rub, ensuring that the wings are evenly coated.
- Prepare the Kettle for indirect cooking over medium heat (190°C to 230°C). Once the barbecue has preheated, drain and add the wood chips to the charcoal.
- When smoke appears, roast the chicken wings over indirect medium heat for 20 to 25 minutes, or until cooked through.
- When smoke appears, roast the chicken wings over medium heat for 20 to 25 minutes, or until cooked through.
- Using a basting brush, baste the chicken wings all over with the BBQ sauce and continue to cook for 5 minutes, or until the sauce has caramelised.
- Serve immediately.
Rub
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