Dry-Rubbed Chicken Wings on a Weber BBQ

Preparation: about 10 minutes · Cooking: about 35–40 minutes · Indirect medium-high heat.

Ingredients

• 1 kg chicken wings
• 2 tsp olive oil
• 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
• Your favourite serving sauce, optional

Method

1. Combine the dry seasoning ingredients. Put the wings in a bowl, coat with the oil and toss with the seasoning. Wash hands and utensils after handling raw chicken.

2. Prepare the barbecue for indirect medium-high heat, following the barbecue’s setup instructions. A temperature around 220°C is a useful starting point; adjust if the exterior colours too quickly.

3. Arrange the wings over the indirect area with space between them. Close the lid and cook for about 35–40 minutes, turning as needed.

4. Check several of the larger wings with a clean food thermometer, placing the probe into the thickest meat without touching bone. They must reach at least 75°C before serving; continue cooking if needed.

5. Transfer to a clean platter and serve with your chosen sauce. Discard or safely handle anything that has been in contact with the raw chicken.

Before serving

Colour and cooking time are guides, not a food-safety test. Use a food thermometer and keep raw and cooked food separate.

Browse compatible Weber cooking equipment. Check the fit for your barbecue before choosing an accessory.