Chicken Wings are one of barbecue’s staples. They cook quickly on the grill and is the perfect pre-game snack, or pre-dinner too if you like. These are glazed with a sweet barbecue sauce at the end.
Mix the four dry spices into a rub. Stir well with a spoon. Place the wings on a large pan or a plate. Now sprinkle the rub evenly on all sides of all wings.
Fire up your grill, prepare it for indirect grilling. Have it running at 325-340° F. This is a little hotter than normal, but the temp is required to get crispy skin. Place the wings on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers. Apple wood chunks works exceptionally well with chicken.
Leave them on the grill for 10-15 minutes, until their inner temperature is roughly 150° F. Then it’s time to open the lid. Now two things must happen:
- Raise the grill temperature by opening all vents.
- Brush the wings with liberal amounts of barbecue sauce.
Once you’ve brushed the wings just close the lid and leave them for another 5-10 minutes on high heat so the sauce caramelizes nicely. We want to make sure their inner temp hits 158° F (food safety). Move them over to a tray to cool off slightly, and then dig in!
Need a good dippinng sauce that balances the glaze’ sweetness? Try the Alabama White Sauce.