Recipe
Why make it
Smoky, sticky grilled wings with a crisp skin and a quick homemade barbecue sauce. Cooked over two-zone heat, so the meat turns tender without burning the glaze.
Serves 4
+ 10 more in the full recipe
Step 1 of 9
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 coate…
Step 2 of 9
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.
Step 3 of 9
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.
Step 4 of 9
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.
Step 5 of 9
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 thick…
The last 4 steps are in the full recipe.
Cook’s tip
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.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.