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Hot Wings cooked on the BBQ

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Adjust Servings:
20 Chicken Wings
Dry Rub
1/2 tsp Garlic Pepper
1 tsp Cayenne Pepper
1/2 tsp Salt
95 grams Plain White Flour
Hot Sauce
120ml Frank's Hot Sauce
2 tbsp Cholula Hot Sauce
120ml Melted-Butter
2 Green Finger Chilli

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Hot Wings cooked on the BBQ

    • 1 hr 40 min
    • Serves 4
    • Medium


    • Dry Rub

    • Hot Sauce



    Chicken wings, hot wings, buffalo wings. Whatever you call them doesn’t matter, what does matter is that they are delicious. Hot wings are up there as one of my personal favourites!

    This recipe is tried and tested, and tested again! I make it every few months for my girlfirend and me. Perhaps a little unusually, I make a sort of buffalo sauce and then coat the chicken wings in it before cooking. I like my wings spicy so I am throwing an extra two green chillis into the sauce, you can remove the seeds or leave them out altogether if you want.

    My chicken wings are cooked hot and fast at the start to ensure we get that cripsy skin that’s so important. When there is a nice char established, they are moved to a cooler part of the BBQ to let them cook away gently.

    If you are a fan of wings or if you prefer a more traditional Buffalo Hot Wing, you should also check out our other recipe too!

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    Prepare Your Chicken Wings

    When I buy chicken wings they usually come as the full wing. Usually I like to break the wing down into three parts. The drumette (part closest to the shoulder), wingette (part in the middle) and finally the tip. There is usually a loose bit of skin between the drumette and wingette that I slice down with a sharp knife. You can then break the drumette and wingette apart so the wing seperates itself. All you need to do is slice the meat between the drumette and wingette and then pull the two apart. Finally, cut through the top with a sharp knife, separating the wingette from the tip.


    Dry Rub

    Find a large and sturdy enough freezer bag and add all your dry ingredients. Add your wings, tie a knot at the top of the bag and give them a good shake to ensure the wings are fully coated in the mixture. Once theywings have been coated remove from the bag and evenly spread on baking tray that has been covered with tinfoil / baking sheet. Leave in the fridge for ~30 mins.


    Start the BBQ

    Start the BBQ as it will take around 30 mins until the charcoal is ready to cook on. Only add charcoal to one half of the BBQ as we will want to achieve an indirect heat later.


    Hot Sauce

    Slice the two green finger chillies finely. I added the chilli as I like a bit of a kick but if this is not for you, you could try removing the seeds or not using chillis at all.

    I then melted the butter in a pot and added the two hot sauces and chopped chillies. My general rule of thumb is 50% butter, 50% hot sauce.


    BBQ Time!

    Remove the chicken wings from the fridge. Dip the chicken wings into the hot sauce and coat liberally. Add the chicken wings above the coals to slightly char and crisp the skin. Then move the wings away from the direct heat of the coals. Brush some more hot sauce on to each of the wings.

    Replace the BBQ lid and cook for 25 mins without lifting the lid. Check after 25 mins, turn the wings and coat again with our hot sauce. Replace the lid and cook for another 20 - 25 mins. Check the chicken is throughly cooked before service. We recommend serving with a blue cheese dip (recipe for our home made blue cheese dip coming soon.)

    I like to keep the Frank's within reach when I'm eating these. Remember that the sauce you've dipped the wings in is now inedible. If you want more hot sauce, use some that hasn't touched raw chicken!

    Mark G

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