Smoked chicken wings


  • 1kg chicken wings, wing tips removed
  • 100ml pressed apple juice
  • 1 tbsp apple cider vinegar
  • 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


  1. 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.
  2. For optimal flavor, marinate the wings in the refrigerator, ideally overnight, or for a minimum of 2 hours.
  3. 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.
  4. This mixture will be used to keep the wings moist and aid in caramelizing the skin during cooking.
  5. 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.
  6. If the temperature drops below 120°C, lift the lid of the barbecue and fan the coals to reignite the heat.
  7. 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.
  8. 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.
  9. Enjoy your flavorful and perfectly grilled chicken wings!

Braai Chilli chicken wings

For more similar excellent chicken wing braai recipes and chicken braai recipes click here! more recipes…


  • 4 tsp ground cumin
  • 4 tsp paprika
  • 4 tsp cayenne pepper
  • 2 tsp fine sea salt
  • crushed to make 1 /4 tsp black peppercorns
  • 30 chicken wings, tips removed and jointed
  • a big handful oregano, chopped


  • 6 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 300g natural yogurt


  1. Prepare the BBQ for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  2. For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.Combine the spices, salt and pepper in a bowl.
  3. Toss the wings with 3 tbsp of this mixture in another bowl.
  4. Cook the wings on the cooler side of the braai, with the lid closed, for 30 minutes, turning halfway through.
  5. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping.
  6. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices.
  7. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.

Garlic Chili Braai Chicken Wings

braai chicken wings best recipes


  • 1/3 c. extra-virgin olive oil
  • 1/3 c. low-sodium soy sauce
  • 1/4 c. honey
  • 1/4 c. chili garlic sauce
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 tbsp. freshly minced ginger
  • 1 KG. chicken wings


  1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture.
  2. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
  3. Preheat braai to at least 200°c . Remove wings from marinade and place on braai.
  4. Cover and bake until golden and crispy, 50 to 60 minutes, flipping wings constantly throughout.
  5. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
  6.  Brush sauce over wings and braai until caramelized, 2 to 3 minutes.