Want CRISPY chicken wings on a BBQ? Then DO THIS!
Channel: Smoke & Dagger Aussie BBQ
Date: 30/06/2022

Crispy smoked hot and fast chicken wings from the enthusiast's Tom and Angus over at Smoke & Dagger Aussie BBQ!

All aboard, our first venture into BBQ cooking video adventures. Choo-choo!! 

Chicken wings cooked on the Kamado Joe with a custom steel BBQ vortex. Finished in an Alabama White BBQ sauce, it's a flavour you won't soon forget. These wings will have you the star of your next Football game, or whatever it is you do when you eat wings!

STEP 1: MEAT PREP
- Separate your wings using a cleaver (shears are fine too)
- Discard the tips
- Make sure your knife is sharp
- Apply a generous coating of dry-rub
Here's a link to what we used! https://www.smokeyjoesrubs.com/product-page/spg-rub

STEP 2: BBQ
- Shovel charcoal into the vortex
- Add flavoured wood chunks (pecan wood used here)
- Pre-heat your pit to 280°C temperature (or 536°F)
- Arrange the wings around the outer rim of the grilling racks
- Adjust both Kamado vents to fully open
- Wait 10 mins for cook time
- Cycle the wings over the vortex heat to sear
- Probe for doneness, over 80c is ideal (or 176°F)

STEP 3: FINISHING SAUCE
- Transfer the wings into a large bowl
- Coat with layers of Alabama white BBQ sauce
Here's a sick recipe to follow! https://www.chilipeppermadness.com/recipes/white-bbq-sauce/
- Toss in the bowl until all the wings are coated evenly
- That's it, enjoy!

* Beer was Great Northern lager, and it wasn't the best.

SCORECARD:
Angus
Look: 4/5
Taste: 3/5

Tom
Look: 3.5/5
Taste: 3/5

X-Factor: 4.2/5

** Shot on a Pixel 5 with the help of our fantastic support crew!