Chicken & poultry1h 20m
Maple-sriracha chicken wings
By BBQora kitchen
Chicken & poultryLow & slow
BBQ hot wings
Homemade crispy hotwings on your own barbecue! Read here how you do this and what you need for it.
Recipe source: Turn Don’t Burn — original recipe (opens in a new tab)
Automatically translated from Dutch, with terminology corrections. You can always view the original. Show original Dutch recipe
Total time1h 40m
Servings4
Grill / smoker130°C
Internal temperature—
Time & cooking details
Prep: 10m · Cook: 1h 30m · Rest: Not specified
Intermediate · American
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The cook, step by step.
- 1
Step 1
First we mix all the herbs for the dry rub. Then this is about the chickenwings and we make sure that they are completely covered with the rub. The wings are now covered back in the fridge, preferably for a period of 2 hours and at least 30 minutes.
- 2
Step 2
We now light the barbecue and go for a dome temperature of 130 degrees Celsius. In the meantime, we'll drive the chicken wings to the skewers and put them on top of the PGS12000 standard when this dome temperature is reached. We now close the lid and let the barbecue work for an hour to one and a half hours. Check the wings every now and then.
BBQ temperature: 130°C - 3
Step 3
If you feel that the chickenwings after this period are nicely crispy it's time to take off the barbecue. If not then you wait a little longer, you don't have to be afraid that wings really get dry. The meat is fat enough. You then put the BBQ sauce and the sriracha sauce in a bowl and husselt here the chickenwings through so they are all nicely coated. Then serve them out on a plate. Et voila, enjoy it!
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