We don’t need to say much about chicken wings. Everyone knows them and prepares them. In all sorts of different ways. But how do you prepare delicious juicy chicken wings with a wonderful smoky flavour on the barbecue? Below we give you a few tips.
The preparation is quite simple. With a few handy tips you can put them on the table in no time. First of all, we are going to pat the chicken wings dry with kitchen paper. Then we sprinkle them with some olive oil. Rub this on the entire wings. We do this so the dry rub sticks well to the chicken.
The choices in dry rubs are enormous of course. So nice to choose a few and vary with it. Rub the wings well on all sides with the rub.
Then the chicken wings can be placed on the barbecue. Since we are going to smoke them, we first sprinkle wood chips on the coals. We use wood chips with a hickory flavour. It combines very nicely with chicken.
Then the chickens can be placed on the grid. We are not going to grill them at high heat, but at a temperature of 150 °C. We do place them directly above the heat, this way the fat that falls from the chickens onto the coals will create a nice smoky flavour. Make sure that the grid is not too close to the coals, because it will burn the wings.
We cook the chickens for about half an hour. We want to cook them slowly. Turning them once throughout. The chickens are ready at a core temperature of 75 °C.
This is an important step for juiciness. After we remove the chicken wings from the barbecue, we wrap them with aluminium foil and add a tablespoon of butter. We let this rest for about 5 minutes.
Grilled Chicken Wings
- chicken wings
- dry rub
- olive oil
- handful wood chips hickory
- 1 tbsp butter
- Prepare the barbecue for grilling. Maintain a working temperature of 150 °C.
- Place the chicken wings on a cutting board and pat dry. Drizzle them with some olive oil. This ensures that the dry rub sticks well to the chicken. Then sprinkle them with the dry rub and coat the chicken wings well on both sides.
- Sprinkle the wood chips onto the coals. Place the chicken wings on the wire rack and let them rest for about half an hour. They are ready at a core temperature of 75 °C. Rotate them in between.
- Remove the wings from the barbecue. Wrap them in aluminium foil and add a tablespoon of butter. Let them rest for 5 minutes.