a few handfuls cherry wood chips, (see ‘Which wood?’ box, below)
to serve ranch or blue-cheese dressing
2 tsp sweet paprika
1 tsp garlic granules
1 tsp onion granules
1 tsp dried oregano
a large pinch cayenne pepper
ground to make ½ tsp black peppercorns
1 tsp ground cumin
a large pinch dried chilli flakes
2 tsp sea salt flakes
In a large bowl, combine all the rub ingredients and mix well until the chicken wings are thoroughly coated. Use your hands for better distribution.
For optimal flavor, marinate the wings in the refrigerator, ideally overnight, or for a minimum of 2 hours.
Prepare a mixture of apple juice and apple cider vinegar. You can either pour it into a small spray bottle or keep it in a small container.
This mixture will be used to keep the wings moist and aid in caramelizing the skin during cooking.
Cook the wings for 45 minutes, ensuring you turn and rotate them every 15 minutes. While doing so, generously spray or drizzle the wings with the apple juice mixture.
If the temperature drops below 120°C, lift the lid of the barbecue and fan the coals to reignite the heat.
After 45 minutes of cooking, lift the lid again and transfer the chicken wings to the other side of the barbecue, placing them directly above the hot coals. Allow the skins to crisp up for approximately 5 minutes or until they become beautifully caramelized and start to char. Keep a close eye on them to prevent excessive charring.
Once the wings are done, remove them from the barbecue. If desired, serve them with a side of ranch or blue-cheese dressing for dipping.
Enjoy your flavorful and perfectly grilled chicken wings!