It’s summer, and that means sports on TV. You’ve got voetbal or soccer, the Olympics and Formula one if you’re into that. The barbecue is out, the TV on, and friends coming over. So what do you need? Chicken wings.
What is the best way to cook chicken wings? I am showing you three techniques that you can try to decide which one you like the best.
- 2 kilo of chicken wings
- 4 tbsp of fresh chopped parsley
- the cloves of 2 bulbs of garlic
- 1 tbsp of ground black pepper
- 1 tbsp of sea salt
- 4 tbsp of olive oil
For all three techniques, we season the wings the same. This way, we can really taste what every technique brings to the table.
Press the cloves and finely chop the parsley. Mix that with the salt, pepper and the olive oil. Put the chicken wings into this marinade and let this sit for at least 2 hours in the fridge.
We are going to smoke, roast and grill the chicken wings. Each way needs a unique set-up of your grill.
Smoking the chicken wings
- Start your grill or smoker with an indirect temperature of 120°C (225F) and a chunk of smoke wood. I use beech but every fruit tree is good.
- Put the chicken wings in and smoke them to a core temperature of 75°C (167F). This will take about an hour to one and a half-hour.
These wings are going to get that beautiful mahogany smoke colour and the taste that goes with it. These are very juicy wings and you are going to impress your friends with them.
Roasting the chicken wings
- Fire up your grill with an indirect heat of about 160°C (320F).
- Put the chicken wings on the grates and close the lid for half an hour.
- Open the lid and flip every wing. Cook them to a core temperature of 75°C (167F). Then let them rest for 5 minutes.
These wings tend to get a bit sweeter because of the higher temperature. Very tasty but not as juicy as the smoked ones.
Grilling the chicken wings
- Light up your grill with low direct heat. I use lighter charcoal because this burns at a lower temperature than hardwood charcoal.
- Put the chicken wings on the grates and close the lid to contain the heat so it doesn’t go out of control. If you haven’t got a lid then you have to keep a close eye on the wings so they don’t burn. You flip them as you can see the colour change.
- You have to take care that the wings aren’t burned on the outside while the inside is still raw. When the wings reach the desired core temperature you take them off the grill to let them rest.
These wings are all about the Maillard effect and the way proteins turn into sugars that are giving these wings a nice char. These are oldskool wings with the least flavour of the marinade.
We certainly have our favourite but we want to know what is your preferred technique? If you don’t know, you try them all three and let us know. Show us your wings and tag us on Instagram with #pitmasterx. This way we can see what you made and tag you back.
Big thanks to Kamado Joe for sponsoring this post.
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BBQ gear used
- Chef’s knife
- Cutting Board
- Barbecue tong
- Kitchen Torch
- Kamado Joe Classic III
- Kamado Joe Big Joe 2
- Kamado Joe Kettle Joe
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