Sweet & Spicy Chicken Wings
Recipes / Poultry

Sweet & Spicy Chicken Wings

On the Kettle

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If you've got a group of people coming over and want to impress them on your Kettle, try this little gem!
Prep time
40 mins + marinading time
Cook time
1 hour
Serves
5-6 people
Fuel
Heat Beads® 3kg Easy-Lite BBQ Briquettes

Ingredients

2kgs chicken nibbles (around 20-25 nibbles)

Dry Rub

¼ cup smoky Paprika
1 ½ Tbsp lemon pepper
1 Tbsp Chilli powder
1 Tbsp Garlic powder
1 Tbsp Onion powder
1 tsp Cayenne powder

Mix all of the ingredients in a bowl or use a small blender to smooth out any lumps and set aside.

BBQ sauce

½ cup brown onion finely chopped
½ celery stick finely chopped
2 garlic cloves minced
2 Tbsp red capsicum finely chopped
1 Tbsp olive oil
900mls of store bought tomato ketchup (Heinz/Watties)
1 cup firmly packed brown sugar
1 cup apple cider vinegar
1 cup apple juice
½ cup honey
2 TbspWorcestershire sauce
1 tsp salt
1 tsp ground black pepper

  • Dry rubs coats the chicken nibbles. Cook until golden at 250C.

    Dry rubs coats the chicken nibbles. Cook until golden at 250C.

  • Heat up some of the sauce in the middle of the kettle.

    Heat up some of the sauce in the middle of the kettle.

  • Coat nibbles in sauce and place around perimeter of kettle. Cook for a further 10-15 minutes.

    Coat nibbles in sauce and place around perimeter of kettle. Cook for a further 10-15 minutes.

Method

  1. Add oil, onion, garlic, red capsicum and celery to a large pan and sauté until soft and fragrant. Add remaining ingredients and bring to the boil then turn down to a simmer for 30 minutes. Use a stick blender and blend until smooth. For best results leave overnight in a fridge. Use a fine sieve and pour sauce through, catching the onion and celery mix. Use a spatula to work sauce through the sieve into another pan.

  2. The night before or first thing in the morning put nibbles into a large bowl and use a dessert spoon to sprinkle dry rub over the chicken and stir using another spoon to evenly coat all chicken pieces. You should have plenty of rub left over so store in a jar or container for another time. Set the chicken pieces aside in the fridge covered with cling film.

  3. Fill chimney starter to the top with HeatBeads and put over heat source. Once all HeatBeads are ashed over then use a vortex in the middle of the charcoal grate to keep the HeatBeads in the centre of the kettle. Adjust air vents to fully open and wait until temp reaches 250ºC.

  4. Remove the kettle lid and arrange the nibbles around the outside perimeter of the kettle and replace the lid. Cook at 250ºC for about 45-50mins or until chicken has begun to turn golden.

  5. Meanwhile heat 2 cups of sauce on the stove in a medium pan.

  6. Remove the lid of the kettle and if desired put the pan in the middle of the cooking grill to keep it warm and so you don’t have to hold the pan. Load up the pan using tongs with 4-5 nibbles and turn in the sauce until fully coated.

  7. Return the nibbles to the outside perimeter of the kettle and replace lid and cook for 10-15 mins or until sauce is set.

Serve and enjoy!

Note: The rub or sauce can be tweaked to cater for everyone’s taste buds. You can omit or add extra spice to adjust the heat.

Recipe courtesy of Matthew Melville

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