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Smoked Chilli Chicken Wings — recipe

Recipes

BBQ

Everyday BBQ

Smoked Chilli Chicken Wings

Crispy, smoky chicken wings with a spicy chilli kick, cooked hot and fast on the barbecue for incredible flavour.

Prep: 15 minCook: 25 min4 servingsMedium

Serves:

4

Ingredients

or to taste

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smokeandsoil.com/recipes/smoked-chilli-chicken-wings

Smoked Chilli Chicken Wings

by L Field

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Level

Medium

Method

BBQ

Ingredients

Ingredients

1 kgChicken Wings

2 tspSmoked Paprika

1 tspChillior to taste

1 tspGarlic Powder

1 tspSalt

Black Pepper

1 tbspOlive Oil

Health Notes

Chicken wings are a good source of protein. Grilling is a healthier cooking method than deep-frying.

Notes

Ensure your wings are completely dry before adding the spice rub for the crispiest skin.
Don't be tempted to cook the wings over direct heat for the whole time, as the skin will burn before the meat is cooked through.

Seasonal Variations

Try a pinch of smoked salt for an even deeper smoky flavour.
Adjust the amount of chilli powder to your preferred level of heat.

Nutrition (per serving, estimate)

450

kcal

30g

protein

2g

carbs

35g

fat

Values are estimates and vary with portion size and preparation.

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Quick Reference

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
Difficulty: Medium
Method: BBQ

Tags

BBQ friendlyWeeknightSpicySmokyHot and Fast

Equipment

tool

Basting Brush (Silicone)

A silicone basting brush is an essential tool for anyone serious about clean, efficient BBQ and fire cooking. Unlike traditional bristle brushes, silicone does not shed or trap food particles, making it far easier to maintain hygiene and avoid cross-contamination. This aligns perfectly with the Smoke & Soil ethos of clean whole-food cooking over fire, where simplicity and integrity of ingredients are paramount. The brush’s heat resistance means it can be used confidently over direct flames without fear of melting or burning, a common issue with nylon brushes. Using a silicone basting brush allows for precise application of sauces, oils, and glazes, ensuring even coverage and better flavour development. It is particularly well suited to the finishing stages of BBQ where you want to add a glossy glaze or a final layer of seasoning without overpowering the natural smoky notes. The brush’s flexibility and easy-to-clean surface encourage frequent use, which helps maintain moisture and flavour in meats and vegetables alike. Practically, it is important to use the brush correctly to get the best results. Avoid dipping the brush directly into raw meat juices to prevent contamination; instead, use a separate bowl or container for basting liquids. Apply sugary or sticky sauces only in the last 10 minutes of cooking to prevent burning and bitterness. Cleaning immediately after use, especially with sticky sauces, will extend the life of the brush and keep it ready for your next cook. Overall, the silicone basting brush is a no-nonsense, reliable tool that fits seamlessly into everyday BBQ routines.

grill

Kettle BBQ

The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.

tool

Chimney Starter

A chimney starter is one of the simplest yet most effective tools for reliably lighting charcoal. It fits perfectly with the Smoke & Soil ethos by enabling clean, whole-food cooking over fire without the fuss of chemical starters or unreliable lighting methods. The chimney starter uses natural airflow and the heat of the firelighters beneath to ignite charcoal evenly and quickly. This means your coals are ready to cook on in around 15 to 20 minutes, giving you a consistent base of heat for your BBQ or fire-cooking session. Using a chimney starter also helps you control your fire better. Because you light your charcoal in a contained, vertical space, you avoid the uneven starts and wasted fuel common with other methods. This control means you can focus on the food and the cooking process rather than struggling to get your fire going. It also encourages a more sustainable approach by reducing the need for excessive firelighters or lighter fluid, aligning with our focus on clean, natural cooking. Practically, the chimney starter is straightforward to use but benefits from a few key habits. Always use it on a non-flammable surface such as concrete or the grill grate, as the base gets very hot. Do not rush the process by dumping the coals before they are fully lit; wait until you see flames licking over the top of the chimney. Half-filling the chimney is usually enough for direct grilling, so avoid overfilling which can lead to inconsistent heat. And finally, use enough firelighters underneath to get a strong, steady flame going quickly. Two sheets of newspaper or two natural firelighters are a good baseline.

tool

Long Tongs

Long tongs are an essential tool for anyone serious about fire cooking and BBQ. They provide the reach and control necessary to handle food and coals safely over open flames or hot grills. At Smoke & Soil, we believe in equipment that lasts and performs without fuss. Investing in a quality pair of long tongs means you avoid the frustration and hazards of using inadequate tools. They allow you to turn meat gently, move embers with precision, and handle vegetables without bruising or damage. This fits perfectly with our ethos of clean, whole-food cooking where the integrity of ingredients is respected. Using long tongs correctly is about finesse as much as function. Avoid the common mistake of gripping too tightly and crushing your meat, which squeezes out precious juices and ruins texture. Instead, think of the tongs as an extension of your hand, applying just enough pressure to hold and turn food confidently. Their length keeps your hands safe from heat and flare-ups, which is vital for a calm, controlled cooking process. The ability to move coals or embers also means you can manage your fire with ease, maintaining the right temperature zones for indirect or direct cooking. Practicality is key. Look for stainless steel models with a good locking mechanism for storage. This prevents the spring from bending or loosening over time. A well-made pair will be dishwasher-safe, but regular checks on the hinge tension ensure they stay responsive and reliable. Long tongs are not just a tool, they are a partner in your BBQ journey, helping you cook with confidence and respect for your ingredients and fire.

Fuel

lumpwood

Lumpwood Charcoal

Techniques

Two-Zone Setup Direct Heat Grilling Basting and Mopping Hot Smoking Indirect Heat Cooking

Written by

L Field

Sauces & RubsVegetables

Blue Cheese Dip

A rich, tangy blue cheese dipping sauce made in five minutes. The classic partner for buffalo chicken wings — the cool creaminess cuts directly through the heat of the hot sauce.

5 min4 servingsEasy

prep

Method

1
Prepare the Wings
Pat the chicken wings thoroughly dry with kitchen paper; this is crucial for achieving crispy skin. In a large bowl, combine the smoked paprika, chilli powder, garlic powder, and sea salt. Add the wings and toss well to coat them evenly in the spice mix.
10 min
2
Grill the Wings
Place the wings on the cooler side of the preheated grill, away from the direct heat. Close the lid and cook for 20-25 minutes, turning them halfway through. This indirect cooking allows the fat to render and the skin to crisp up without burning.
25 min
3
Crisp and Serve
For the final few minutes, move the wings over to the hot side of the grill to char and crisp up the skin. Watch them closely to prevent them from burning. Once cooked through and golden, remove from the grill, rest for 5 minutes, and serve immediately with a sprinkle of freshly ground black pepper.
5 min

Notes

Ensure your wings are completely dry before adding the spice rub for the crispiest skin.
Don't be tempted to cook the wings over direct heat for the whole time, as the skin will burn before the meat is cooked through.

Health Notes

Chicken wings are a good source of protein. Grilling is a healthier cooking method than deep-frying.

Seasonal Variations

Try a pinch of smoked salt for an even deeper smoky flavour.
Adjust the amount of chilli powder to your preferred level of heat.

Nutrition

Per serving (estimate)

450

kcal

30g

protein

2g

carbs

35g

fat

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