Classic smoky hot wings coated in a savoury spice rub, then tossed in a buffalo-style hot sauce with butter, honey, and two types of chilli for layered, lingering, and utterly addictive heat.
Instructions
- Smoking Wood: Soak your desired wood chips in water for at least 30 minutes (if you are using a Genesis 2 smoker box there is no need to soak the chips). We recommend pecan, apple, hickory or cherry wood chips for this recipe.
- Smoking Wood: This recipe is only suitable for Weber Q and Family Q barbecues. (Recipe is not suitable for Baby Q models). Soak your desired wood chips in water for at least 30 minutes. We recommend pecan, apple, hickory or cherry wood chips for this recipe.
- Smoking Wood: Soak your desired wood chips in water for at least 30 minutes. We recommend pecan, apple, hickory or cherry wood chips for this recipe.
- Smoking Wood: We recommend GrillMaster Blend, pecan, apple, hickory or cherry wood pellets for this recipe.
- Preheat: Add the wood chips to the smoker box of your gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on using smoker boxes on a Premium Gas Barbecue.
- Preheat: Add the soaked wood chips to the Weber Q smoker boxes, following the manufacturer’s instructions. Set up your barbecue with a convection tray, roasting trivet, and the smoker boxes. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on using smoker boxes on a Weber Q barbecue.
- Preheat: Prepare the charcoal barbecue for cooking using indirect medium-high heat (230°C-260°C). Once your barbecue has preheated, add the soaked wood chips to the coals, shaking off any excess water first. See below for information on how to set up a Weber Kettle for indirect heat.
- Preheat: Prepare your barbecue for cooking using indirect medium-high heat (260°C-290°C). See below for information on pellet barbecue settings and setup methods.
- View Grill Skill for Smoking on a Premium Gas Barbecue
- View Grill Skill for setting up your 57 cm Kettle for Indirect Cooking
- View Grill Skill for Hot Smoking on a Weber Q
- View Grill Skill for Roasting on a Wood Pellet Barbecue or Smoker
- Prep: In a small bowl, combine the rub ingredients. Coat the chicken wings with the rub.
- Roast: Once the barbecue has preheated and the smoker box is smoking, brush the cooking grills clean with a heatproof grill brush. Place the chicken wings onto the barbecue (over the indirect zone), ensuring a small gap is left between each piece so the heat can circulate evenly around them. Roast the wings over indirect medium heat, with the lid closed, for 35 minutes, or until they are cooked through.
- Roast: Once the barbecue has preheated and the smoker boxes are smoking, place the chicken wings onto the trivet, ensuring a small gap is left between each piece so the heat can circulate evenly around them. Roast the wings over indirect medium heat, with the lid closed, for 35 minutes, or until they are cooked through.
- Roast: Once the barbecue has preheated and is smoking, brush the cooking grills clean with a heatproof grill brush. Place the chicken wings in the centre of the cooking grill, between the two charcoal baskets, ensuring a small gap is left between each piece so the heat can circulate evenly around them. Roast the chicken wings over indirect medium-high heat, with the lid closed, for 35 minutes, or until they are cooked through.
- Roast: Once the barbecue has preheated to the set temperature, brush the cooking grills clean with a heatproof grill brush. Place the chicken wings onto the barbecue, ensuring a small gap is left between each piece so the heat can circulate evenly around them. Roast the wings over indirect medium-high heat, with the lid closed, for 35 minutes, or until they are cooked through.
- Hot Sauce: While the wings are roasting, make the hot sauce. On a barbecue side burner or stovetop, combine all the hot sauce ingredients. I suggest starting with 2 teaspoons of Tabasco and working your way up, tasting the sauce and adjusting to your liking. Keep in mind that it won’t be as intense once it is coating the wings.
- Coat Wings: Once the wings are cooked through and looking caramelised, remove them from the barbecue and place into a large bowl or tray. Pour half of the hot sauce over the wings, toss to coat, and return the wings to the barbecue. Cook the wings for a final 5 to 10 minutes, allowing the sauce to caramelise and set.
- Serve: Once the wings are looking gnarly, glossy, and delicious, arrange them on a serving platter and serve with the remaining hot wing sauce.
Hot Wing Rub
Hot Wing Sauce
Special Equipment
Try Weber Connect
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