Sumptuous smokey and sticky chicken wings a savoury treat

Direct from your barbecue, Weber brings you the perfect recipe for smokey and sticky chicken wings, just in time to celebrate the summer sunshine laden weekend!

Chicken wings are a traditional barbecue staple and this recipe from Weber’s BBQ catalogue will guarantee you achieve melt in your mouth, quality slow cooked wings infused with delicious Asian flavours.

Serves - Four persons

Preparation time - 20 minutes

Cooking time - 1½- 2 hours

Ingredients

Five-spice rub

2tsp garlic granules

1½ tsp Chinese five spice

1tsp ground coriander

1tsp sea salt

½tsp ground pepper

12 chicken wings, 1.3kg / 3lb total

Extra-virgin olive oil

Hoisin Glaze

1tbsp toasted sesame oil

1tsp grated garlic

1tsp peeled, finely grated fresh ginger

4tbsp hoisin sauce

2tbsp soy sauce

2tbsp light brown sugar

2tbsp honey

1tbsp rice vinegar

Garnish with two spring onions, thinly sliced on the diagonal

Method

Prepare the barbecue for indirect cooking over low heat (120°C - 150°C ).

In a small bowl, mix all the rub ingredients. Brush the wings lightly with olive oil and then season them evenly with the rub.

Brush the BBQ cooking grates clean. Add apple wood chunks to the coals or add pre-soaked wood chips to a smoker box and close the lid. When smoke appears, arrange the wings, skin side down on the grates and roast over an indirect low heat with the lid closed for 1 hour.

Meanwhile, make the glaze: in a small saucepan, warm the sesame oil over a medium heat. Add the garlic and ginger and cook for 30-60 seconds, stirring constantly. Add the remaining glaze ingredients, mix well and cook for 1-2 minutes until simmering. Set aside off the heat.

After the first hour of cooking the wings, cut into one at the joint to check doneness. The meat should no longer be pink at the bone. If it is pink, let the wings cook for another 30 minutes before you glaze them.

Brush the wings all over with the glaze and cook for another 30 minutes.

Transfer the wings to a platter and garnish with spring onions, if using. Serve warm.

 

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