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Chicken wings from the barbecue

The perfect chicken wings from the Big Green Egg by Leonard Elenbaas.

Ingredients

Chicken wings
chermoula spices
Sea salt
smoking chunks
Barbecue sauce
Water

Preparation

Step 1

  1. Prepare the Big Green Egg as follows: 150°C, convEGGtor, drip pan, stainless steel grid.
  2. Sprinkle the chicken wings with sea salt and the spices.
  3. Place a chunk of smoking wood to taste in the hotspot and place the convEGGtor with drip pan and stainless steel grid with the chicken wings on top. Smoke until a core temperature of 65°C is reached.
  4. Put the sauce in a bowl and thin it slightly with water.
  5. Coat the chicken wings in the sauce and place them back on the grid.
  6. Spoon some more sauce over the chicken wings.
  7. Continue cooking the chicken wings until a core temperature of 72°C is reached.