Mouth-watering, homemade fast food at its finest! This recipe is so easy and fast to put together and relatively healthy within a considered diet. If you are doing the classic of keeping your carbs pretty low and protein high the rest of your day then a portion of this (even every day) would be absolutely fine to hit your fat-loss goals! Of course you could sub the chicken for your own preferred protein and it will taste great. I always cook lots as they are a delicious snack/meal for a few days after, which saves you eating junk. Seriously, imagine being sat in front of the TV wanting a “midnight snack” or at work mid-afternoon and instead of grabbing a fast snack like crisps and regretting it - you grab an equally quick portion of oak-smoked chicken wings! Yum. Let’s just make them already!
How do we make them?
For about 2kg of wings:
Thoroughly mix all herbs and spices, then rub into wings.
Start coals on your barbecue or smoker (I use a chimney starter) and also place a handful of oak wood chips or chunks in a small bowl of water and leave to soak until coals are ready (around 20mins).
When the coals turn a light grey spread around your smoker/barbecue. Place your wings on the grill (top shelf if possible). Pat dry your wood chips and scatter amongst the coals. Close the lid and slightly open vents. Allow to cook for 15-mins with lid down (temp should be around 200C), then flip wings and repeat (close lid, vents slightly open and cook for 15-mins).
Finally, open lid, place all wings on grill closest to coals, keeping lid open, to finish them on a higher temp and allow to blacken a little for a slightly crispier texture and authentic barbecue flavour.
You may need to alter your cooking time to suit, but internal temp of the wings should be 75-80C. Always check.