How To Cook Dry-Rubbed Chicken Wings On Your Weber BBQ
| P R E P T I M E : 10 minutes C O O K I N G T I M E : 35-40 minutes T O TA L T I M E : 50 minutes B B Q T E M P : 200-260°C CORE TEMP: 80°C C O O K I N G M E T H O D : Indirect S K I L L L E V E L : Easy W E B E R E Q U I P M E N T : Charcoal Heat Controller |
INGREDIENTS:
RUB: ¾ tsp garlic granules, ¾ tsp ground cumin, ¾ tsp smoked paprika, ¾ tsp freshly ground black pepper, ¾ tsp mustard powder, ½ tsp chilli flakes, ½ tsp caster sugar, 1¼ tsp sea salt 1 kg chicken wings, 2 tsp olive oil
IN THE KITCHEN:
1 In a large bowl, lightly coat the wings with olive oil and season generously with the seasoning.
AT THE BARBECUE:
1 Prepare the barbecue for medium indirect heat using the Weber charcoal heat control unit, approx. 220-260°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
2 Roast the chicken wings over indirect medium-high heat, with the lid closed, for 35 minutes or until deep golden. Remove the chicken wings from the barbecue and serve with your favourite sauce.
TIP: To achieve a lovely smokey flavour, wood chunks can be added to the centre of the heat control unit