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
Combine all the rub ingredients in a large bowl, tip in the chicken and use your hands to mix until all the wings are well coated. Marinate in the fridge, ideally overnight, or for at least 2 hours.
Combine the apple juice and apple cider vinegar, and pour into a small spray bottle or keep to one side in a small container – this will be used to keep the wings moist and help the skin to caramelise when cooking.
Lift the lid and move the chicken wings to the other side of the barbecue, above the hot coals, and let the skins crisp up for 5 minutes or until really caramelised and starting to char – keep a close eye on them to make sure they don’t darken too much. Once done, remove from the barbecue and serve with a ranch or blue-cheese dressing for dipping, if you like.
for serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.
Brine the chicken wings in beer: Place the chicken wings in a large airtight container or resealable plastic bag. Pour the beer over top & season with the kosher salt.
Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
Grill prep: About 30 minutes before you’re ready to braai, pull the wings out of the refrigerator to come to room temperature for more even grilling.
Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas braai, begin preheating at least 15 minutes before grilling.
If using charcoal, light the charcoal at least 30 minutes prior to grilling. This is also a great time to mix up the buffalo sauce – simply add the Hot Sauce, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
Grill the wings with indirect heat: Once the braai is hot, place the brined chicken wings on the indirect side of the braai, shaking off & discarding any excess beer brine.
Arrange the wings as close to the fire as possible without being over the direct heat.
Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa.
Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.
Char the wings over direct heat: Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.
For more similar awesome chicken braai recipes click here! more recipes…
Vegetable oil, for rack
900 g chicken wings
2 tsp. salt
1 1/2 tsp. baking powder
210 g apricot jam
60 ml reduced-sodium soy sauce
60 g sriracha
2 tbsp. sesame seeds
2 tbsp. butter
4 tsp. garlic cloves, grated or crushed
2 tsp. fresh ginger, grated or crushed
1 1/2 tsp. Chinese five spice powder
2 tbsp. lime juice
2 tsp. toasted sesame oil
Thinly sliced spring onions and/or coriander leaves, for garnish
Lime wedges, for serving
Line a baking tray with aluminium foil and fit with a wire rack. Add about a teaspoon vegetable oil to a piece of paper towel and grease the wire rack.
In a large bowl, combine wings, salt, and baking powder and toss to coat. Place on prepared rack, making sure that no wings are touching. Place in the refrigerator uncovered, ideally for at least 8 hours, and no more than 24.
When ready to cook, preheat braai to 220°C.
In a medium bowl, whisk to combine jam, soy sauce, Sriracha, and sesame seeds.
When oven is preheated, place wings on braai and cover, bake for 40 minutes, whilst turning the wings sporadically, being careful not to let them burn.
Meanwhile, make sauce: In a medium saucepan over medium heat, melt butter. Add garlic, ginger, and five spice, and cook until fragrant, 1 minute.
Add jam mixture to pan and cook, stirring constantly, until sauce has thickened, about 5 minutes. Remove from heat and stir in lime juice and sesame oil. Transfer sauce to a large bowl.
Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.
For more similar awesome chicken wing braai recipes and chicken, braai recipes click here! more recipes…
For the Marinade:
1 3/4 cups distilled vinegar
1/4 cup apple cider vinegar
1/4 cup olive oil
3 tablespoons sea salt
1 tablespoon chili powder
2 teaspoons black pepper
2 teaspoons garlic powder
For the Wings:
1.5 kg chicken wings
For the Dipping Sauce:
1/4 cup soft feta cheese, or use blue cheese
1/2 cup whole-milk yogurt (not Greek)
1 tablespoon olive oil
2 teaspoons white wine vinegar
1 clove garlic, minced
1/4 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
Combine marinade ingredients. Make sure salt has dissolved into liquid ingredients. Remove 1/2 cup of marinade and set aside to use as a baste for later.
Place wings into a resealable plastic bag(s) and pour the remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.
While wings are marinating, prepare the dipping sauce. Combine yogurt with olive oil, vinegar, garlic, sugar salt, and white pepper. Taste for salt content and add more if needed. Then fold in goat cheese pieces.
Cover bowl with plastic wrap and store in the refrigerator until ready to serve. Take out of the fridge about 15 minutes before it’s time to serve wings.
Place wings onto the grill and cook for two hours at 120 C. Turn occasionally during the cooking process.
Baste wings with reserved marinade after the first 30 minutes of cook time, repeat the process once or twice more within the first hour. Do not baste after that. This will allow the wings to crisp up nicely on the grill.
Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 75 c to 85 c, remove from heat and serve with dipping sauce.