Name: Smoked Hickory Chicken Wings Recipe
Total time: 35 min
Yield: Serves: 6 to 8
Ingredients: 24 chicken wings

published 3 July 2013

Ingredients

for the marinade

250g (9oz) barbecue sauce (we like French’s Classic BBQ Sauce, available from most supermarkets)

you will need

Method

If you’re making the barbecue sauce, mix all the marinade ingredients to form a smooth paste. Place the chicken in a bowl and cover with the marinade. Mix well to coat, cover and put in the fridge for a few hours or overnight to marinade.
For the barbecue, simply add the soaked hickory chips to the barbecue with the coals. Start cooking the wings on the hot spot of the coals then move to a cooler spot to cook through, for around 15 to 20 minutes.
If you prefer to oven cook, heat the oven to 200C, 180C fan, 400F, gas 6. Place the hickory chips in a roasting tin, and add a wire rack. Cover with a tent of foil, sealing the edges. Heat and allow smoke to develop, for around 10 minutes. Remove the foil, take the chicken out of the marinade and place directly on the wire rack. Re-cover with the foil and cook for 25 to 30 minutes.