Oh, the humble chicken wing… Thousands of methods and recipes claim to produce that perfect bite, but for me, I’m looking for something a little ‘special.’ I want tender white meat, a touch of sweetness, a sprinkle of heat, and a smoky flavour that carries through until the very last bite. And let’s not forget the skin—crisp with elements of char and caramelization, with an initial flavour that grabs you instantly. A tall order, I know. Here’s my best method to date, and trust me, it’s a game-changer.
Chicken Wings
Marinade
Quick Brine
Sauce
Garnish
Instructions
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Step 1: Prep the Wings
Start by separating the flats from the drums if not already done. Trim any excess skin or fat.
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Step 2: Marinade
- Place the wings on a baking tray and drizzle with olive oil.
- Coat the wings thoroughly with Angus & Oink Honey Chilli Seasoning (or Meat Church Honey Bacon BBQ Rub).
- Transfer the wings to a resealable bag, remove the air, and refrigerate for 2 hours.
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Step 3: Quick Brine
- Mix the buttermilk and Pink Himalayan salt in a bowl.
- Add the buttermilk mixture to the bag with the wings. Seal and refrigerate for at least 2 hours, preferably overnight.
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Step 4: The Smoke
- Preheat your Bradley Smoker to 120°C (250°F) and add cherry wood bisquettes.
- Pat the wings dry with a paper towel and add a little more rub.
- Place the wings on the smoker racks, insert a probe into one of the wings, and smoke for about 1.5 hours until the internal temperature reaches 74°C (165°F).
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Step 5: High Heat Blast
- Preheat your Kamado Joe Jr. grill with all vents fully open.
- Place the heat deflector plate in the grill to avoid direct flames on the wings.
- Grill the smoked wings for about 10 minutes until the skin is crispy and charred, and you hear it bubble and pop.
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Step 6: Sauce It Up
While the wings are cooling slightly, prepare the sauce by melting the butter in a cast iron pan on the grill, then adding the Stokes Sweet & Sticky BBQ sauce and honey. Heat through. Toss the wings in the sauce, ensuring they're well coated.
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Step 7: Garnish and Serve
- Plate the wings and sprinkle with sesame seeds and chopped spring onion.
- Top with bacon crumbs and serve hot.
Equipment
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Note
- Extra Heat: For additional heat, add some chili flakes to the marinade or the sauce.
