Barbecued Chicken Wings

g’day I’m boomer and today I’m going toshow you how to barbecue super crispyand juicy chicken wings I’ve cookedhundreds of kilos of these and even wona trophy or two so let’s get into itfirst things first with the wings we’regoing to break them down so you’ve gotthe wing tip you’ve got the flats andyou’ve got the drums then we’ll apply aseasoningtoday the rubs I’m using a lude andbeauty everything and also mo kayson’schicken rub both of these I like to usewith chicken as you can see I’ve appliedboth rub a real liberal coating we wantto get as much flavor onto these chickenwings as we can so the next step is widein the barbecue we’re gonna fill thechimney with heat be plump we’re gonnarun the lump charcoal today because wewant high heat high heat is gonna helpwith bringing that crispy skin on thechicken the wings have sat here forabout 15 minutes all the barbecueswarmed up as you can see they’re alreadylooking good so we’re aiming for highheat indirect about 230 Celsius or 450Fahrenheit and I think we’re good to goso we’ve placed a lump charcoal in thecenter in the two baskets and push thebaskets together so this is gonna createa high heat that will hit the top of thelid and then go around over the chickenthe chicken will be placed in a circularpattern around the outside of thecharcoal creating high heat to get supercrispy skin so we’re just going to placea bit of cherry wood straight over thecoals thing on the grill this is for anice kiss of smoke these wings are gonnatake roughly 30 minutes now every 10minutes I’m gonna rotate this lid bythird to bring the heat and the smokeacross each section of the chicken soit’s been about 30 minutes with Rose hasalluded to three times and the chickenis looking great so the final step isjust to make sure they’re cooked we graba thermapen or thermometer probe on fordoneness and we’re looking for at least165 Fahrenheit or 75 degrees Celsiusso we’re all finished up here thesewings look amazing crispy skin weachieve that by the high indirect heatyou can see it here looks awesome a lotof places get that sort of rubberytexture but we’ve nailed it here I’mjust going to top these with a bit ofblue cheese sauce that I’ve made andwe’re ready to dig in[Music]good stop