Fire Food: The Ultimate BBQ Cookbook by Christian Stevenson (DJ BBQ)

Author:Christian Stevenson (DJ BBQ)
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-02-24T05:00:00+00:00

AIN’T NOTHIN BUT A CHICKEN WING

This recipe is all about the tastiest part of the chicken – the almighty wing! (Though we can all agree, the thigh runs a close second in flavour.) The chicken needs marinating overnight for extra delicious flavour, but a quick rub with the marinade works well if you’re short on time.

SERVES 4

BBQ SET-UP

Half and half technique. Seasoned wood chunks, preferably a fruit wood

1kg (2lb 4oz) chicken wings

2 tbsp vegetable oil

For the rub

1 tbsp sea salt

2 tsp black pepper

2 tsp garlic granules

2 tsp onion granules

2 tsp paprika

2 tsp dried thyme

First, prepare the chicken wings. Start by removing the tips with a sharp knife. Then, make a slit on the underneath of the wing, cutting the flap of skin in half to allow the two halves to spread out easily.

Prepare the rub by mixing all the ingredients together in a small bowl.

Rub the chicken wings evenly all over with the oil and lay out on a large tray. Dust the rub over the wings on both sides, creating a nice even coating of wingtacular brilliance. Leave to marinate overnight.

Add the wood chunks right up to the edge of the coals and place the wings on the indirect side of the grill above the wood. Place a lid on and smoke the wings at around 120°C (250°F) for 1½ hours until cooked through and nice and smoky. If you’re using a temperature probe, you’re looking for 72ºC (162ºF).

These are excellent to eat as they are. But you can take them to the next level by crisping them up over the direct heat. You can also glaze them (after crisping up) with the Alabama White Sauce or T-Bone’s BBQ Sauce.

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