These are very easily consumed by themselves with a nice little dipping sauce – might I suggest something mayonnaisy, BBQ or hot sauce, or even a drizzle of smoked honey (So, basically any sauce you like to put on the table). But on this one evening I made a meal out of these little flappy parts with grilled corn and sautéed beans. It made for very nice eating indeed.
This is going to work well in a smoker or kettle BBQ with indirect heat.
SMOKY CHICKEN WINGS with HONEY RUM GLAZE
(for 1 or 2 peeps, depending on the depth of your love of a good chicken wing)
1kg chicken wings
1 tablespoon of your favourite chicken rub
2 tablespoons honey
1-2 shots spiced rum
Your favourite saucy good times
Season your wings with rub, honey and rum. Mix well and allow to marinate over night if you are a top-notch forward planner, or for at least one hour if you are more of a fly-by-the-seat-of-your-pants cowboy like me.
Fire up your smoker/grill and get the temp up to 160C-ish (320F). Place a couple of small chunks of smoky flavour wood on the coals to make those wings taste extra sexy.
Place the wings on the grill however you see fit – a nice little around-the-rim pattern seems to be quite vogue right now – reserving remaining marinade.
The lid goes on and the vents are open.
Let the wings have a little smoky loving; 30-ish minutes for full wings and 20-ish minutes for wing segments, or until cooked, reglazing with remaining marinade after 15 minutes. (It is totally legit to cut one open and check that they are done though, so don’t be afraid to do that just to be sure).
Give them another little sprinkle with your BBQ rub of choice to freshen up those flavours.
This is finger-to-face eating at it’s finest.