These smoky, sticky chicken wings with hoisin cooked on the barbecue are a crowd-pleaser
Chicken wings with a sticky glaze are always a good idea. This recipe from Weber’s BBQ Bible for smokey chicken wings with hoisin sauce is straight-forward and jam-packed with great melt-in-your-mouth flavour.
- 2 tsp garlic granules
- 1 ½ tsp Chinese five spice
- 1 tsp ground coriander
- 1 tsp sea salt
- ½ tsp ground pepper
- 12 chicken wings, 1.3kg / 3lb total
- Extra-virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tsp grated garlic
- 1 tsp peeled, finely grated fresh ginger
- 4 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp light brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
Garnish with 2 spring onions, thinly sliced on the diagonal.
- Prepare the barbecue for indirect cooking over low heat (120°C – 150°C).
- In a small bowl, mix all the rub ingredients. Brush the wings lightly with olive oil and then season them evenly with the rub.
- Brush the BBQ cooking grates clean. Add applewood chunks to the coals or add pre-soaked wood chips to a smoker box and close the lid. When smoke appears, arrange the wings, skin side down on the grates and roast over an indirect low heat with the lid closed for 1 hour.
- Meanwhile, make the glaze: in a small saucepan, warm the sesame oil over a medium heat. Add the garlic and ginger and cook for 30-60 seconds, stirring constantly. Add the remaining glaze ingredients, mix well and cook for 1-2 minutes until simmering. Set aside off the heat.
- After the first hour of cooking the wings, cut into one at the joint to check the cooking – the meat should no longer be pink at the bone. If it is pink, let the wings cook for another 30 minutes before you glaze them.
- Brush the wings all over with the glaze and cook for another 30 minutes.
- Transfer the wings to a platter and garnish with spring onions, if using. Serve warm.