Barbecue chicken wings
These smoky, spice-rubbed chicken wings are slow-grilled to perfection over glowing coals and finished with a sticky, homemade glaze. Optional brining adds extra juiciness - ideal for your next barbecue feast.
Updated : 23 July, 2025
Easy
About 30 min.
Ingredients
12
Chicken wings
bunch
Green onion
small handful
Sesame
For the brine (optional)
1 tablespoon
Sea salt
1
Onion
2 stalk
Fresh rosemary
2
Laurel leaf
as needed
Peppercorns
For the spice rub
2 tablespoon
Smoked paprika
2 tablespoon
Garlic powder
2 tablespoon
Onion powder
1 tablespoon
Chilli flakes
1 tablespoon
Ground black pepper
1 tablespoon
Brown sugar
4 tablespoon
Vegetable oil
1
Green chilli pepper
For the glaze
3 tablespoon
Soy sauce
3 tablespoon
Vegetable broth
3 tablespoon
Honey
2 tablespoon
Brown sugar
3 tablespoon
Rice vinegar
3 tablespoon
Ketchup
1
Onion
chunk
Ginger
2 tablespoon
Garlic
1 teaspoon
Ground black pepper
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the chicken wings thoroughly and pat them dry with kitchen paper. Use a gas hob or blowtorch to singe off any hairs from the wing tips.
Step 2
If you choose to brine the wings, combine the salt, onion, rosemary, bay leaves, and peppercorns in a large pot with about 1 litre (1¾ pints) of cold water. Stir until the salt dissolves. Submerge the chicken wings completely, adding more water if needed. Cover and refrigerate for at least 4 hours or overnight. Once brined, drain the wings, pat them dry, and discard the brine.
Step 3
Prepare your barbecue by allowing the flames to burn down until the coals are glowing red but no longer flaming.
Step 4
Meanwhile, prepare the spice rub. Mix all the rub ingredients together in a large bowl. Add the chicken wings and toss to coat evenly. If you're using chilli pepper in the rub, consider wearing disposable or rubber gloves to avoid skin irritation. Let the wings sit for 10-20 minutes to absorb the flavours.
Step 5
To make the glaze, combine all glaze ingredients in a small saucepan. Simmer gently for about 15 minutes, stirring occasionally, until the liquid is reduced by half. The glaze should be syrupy and sticky but not overly thick. If it separates, add a splash of cold water and stir to bring it back together.
Step 6
Once the barbecue is ready, arrange the wings over the grill. Cook for 30-45 minutes, turning every 10-15 minutes. Brush both sides of the wings with the glaze as they cook. They’re done when nicely browned and cooked through. For accuracy, use a probe thermometer - the internal temperature should read above 74°C. Alternatively, pierce the thickest part with a skewer: the juices should run clear. The wings should be crispy and slightly charred in spots.
Step 7
To serve, scatter with sliced spring onions and sesame seeds, if using. Serve hot and enjoy.