Chilli, Lime & Ginger Chicken Wings
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium - High Heat
Ingredients
Chicken Wings
For the marinade
2-3 red chillies, finely diced
zest & juice of one lime
1 tbsp finely chopped ginger
100ml oil
Salt & Pepper to season
Jalapeno & Lime rub from The Smokey Carter
Method
These wings are really simple to prepare. The main blast of flavour comes from the marinade which is the first thing you need to get ready. Add the Oil to a small bowl then mix in the diced chilli, ginger and the juice and zest of the lime. Add a grinding of salt and pepper then mix everything together. Add your chicken wings to a ziplock bag or a bowl then pour in the marinade. Mix everything around to ensure every wing in coated with the marinade.
Give the wings as long as you can to marinade. I would say a minimum of 2-3 hours but ideally, leave them overnight in the fridge before you cook them
When it's time to cook, fire up your BBQ and set it up for direct cooking. I would traditionally cook wings indirect but cooking on the KJ with the grates on the highest level, there is enough distance between the fire and the wings to give you a nice heat without cooking the wings too fast.
Remove the wings from the marinade and place them on a rack. This allows some of the excess marinade to drip off. Before putting them on the grill, give them a dusting of The Smokey Carter Mexican Jalapeno and Lime rub. As we aren't saucing these wings, this is your last chance to add some flavour. If you can't get your hands on the Smokey Carter rub, look for something with a complimentary flavour profile.
Get your wings over the fire and grill them to perfection. Keep flipping them to colour all sides and build up that crispy skin. Keep the lid on your BBQ to avoid as many flare ups as possible as they will blacken your wings. I like to cook my wings to around 82c but they are safe to eat at 75c - but 82c will make for a more tender wing
