BBQ Chicken Wings

Ingredients

• 1 kg chicken wings, tips removed and split at the joint
• 1 tbsp vegetable oil
• 1 tsp baking powder (not baking soda)
• 1 tsp fine salt
• 2 tsp smoked paprika or regular paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper, freshly ground
• 1 tbsp brown sugar
• ½ cup tomato ketchup
• 2 tbsp white or apple cider vinegar
• 2 tbsp brown sugar or grated jaggery (gur)
• 1 tbsp Worcestershire sauce
• 1 tbsp prepared mustard
• 2 garlic cloves, finely minced
• ½ tsp red chilli flakes, or to taste
• 1 tbsp butter
• 1 tbsp fresh coriander or spring onion, finely chopped, to garnish

Instructions

1. Pat the wings very dry with kitchen paper. In a large bowl, mix the oil, baking powder, salt, paprika, garlic powder, onion powder, black pepper and the 1 tbsp brown sugar. Add the wings and toss until every piece is evenly coated.
2. Leave the seasoned wings uncovered on a plate or tray at room temperature (no longer than 30 minutes) while you prepare the grill. This lets the rub cling and the skin dry out for better crisping.
3. Set up a two-zone fire. For charcoal, pile the hot coals on one side only. For gas, turn on half the burners. Aim for about 200°C on the lid thermometer, and oil the grate lightly.
4. Put the wings on the cooler side of the grill in a single layer, skin side up, and close the lid. Grill for 10 minutes, then turn each wing over.
5. While the wings cook, combine the ketchup, vinegar, the 2 tbsp sugar or jaggery, Worcestershire sauce, mustard, garlic and chilli flakes in a small pan. Simmer over medium-low heat, stirring often, until glossy and slightly thickened. Stir in the butter and take off the heat.
6. Close the lid again and grill the wings for another 10 minutes on the cooler side, until the skin is golden and the meat is starting to pull away from the bone ends.
7. Move the wings over the hot side. Grill uncovered for 6 to 8 minutes, turning often, until the skin is crisp with light charred spots. Check the thickest wing with a thermometer: it should read at least 74°C, and the juices should run clear.
8. Brush the wings generously with the barbecue sauce and grill for 1 to 2 minutes per side, just until the sauce turns sticky and bubbly. Watch closely because the sugar burns quickly.
9. Move the wings to a clean platter, toss with any remaining warm sauce and scatter with coriander or spring onion. Serve hot.

Tips

• Baking powder helps the skin dry and crisp on the grill. Make sure it is baking powder, not baking soda, or the wings will taste bitter.
• Only add the sauce at the very end. The sugar in it burns fast over direct heat, and burnt sauce tastes acrid.
• Cooking the wings on the cooler side first renders the fat slowly and avoids flare-ups. If flames flare, move the wings away until they die down.
• Save a little sauce in a separate bowl for dipping so you never reuse the brush that touched raw chicken.