The perfect midweek meal or as part as a huge get together, the BBQ Chicken Wings could not be anymore simple or easy to prep and cook. The spice is warming and gives it a kick, as apposed to being over-whelming on the taste buds.
If you have just purchased a Monolith Kamado oven or you are looking to purchase one and your unsure how to cook on it, we want to take through, step by step on how to use it. Why not check out our range of ceramic ovens here.
Therma Pen (not essential but handy to have)
Nashville Hot Rub (you can make your own rub or use salt and pepper)
Glazed & Confused BBQ Sauce
1) Prep Your BBQ
The first step is to fire up the Kamado grill! With this specific BBQ you can use three different types of charcoal. The most popular choice would be lump wood charcoal as it's pure with very little additives in it. Binchotan charcoal is a Japanese charcoal that is so pure it's virtually smoke-free. Finally there is charcoal briquettes which tend to last longer but they are not as pure as lump wood or charcoal Binchotan. To light the charcoals, you have various brands of firelighters that you can light and place underneath the charcoals - shut the lid down and that will slowly light your outdoor grill. Alternatively, for a faster method of lighting your outdoor BBQ, you can use the Mono-lighter Electric Fire Starter. Plug it in, point it at the charcoal for roughly 60 seconds and it will heat them up quicker then any firelighter. Close the lid to allow the BBQ to get up to temperature and you're good to go! Mono-lighter Electric Fire Starter
2) Bringing Your BBQ Up To The Desired Temperature
You'll want to ensure that your ceramic Kamado grill is brought up to the desired cooking temperature. To do this, simply open the Daisy wheel at the top of the oven to about 2 inches wide. You'll then need to do the same for the vent at the bottom of the grill, opening the vent about 2 inches wide. Leave the BBQ to gradually heat up the correct temperature. You're aiming to get it between 180/200 degrees centigrade (350/400 degrees fahrenheit).
3) Prep The Chicken
In a bowl, season the chicken wings generously with your chosen rub and add salt and pepper. Ensure to mix the wings in the seasoning until all the wings are completely covered. Once they're covered, crush the garlic and mix that in with the wings. Add as much or as little as you desire.
Before taking the chicken wings over to the BBQ, prep the garnish so that once the wings are cooked, it'll be ready to eat.
Finely chop the coriander, spring onions and chilli pepper and put to one side.
Once your Kamado BBQ is up to temperature, place the chicken wings on the grill and close the lid. Leave them cooking for 15/20 minutes and go back to check on them
Close the bottom vent completely and close the top vent on your ceramic grill to allow a 2cm gap as this will prevent the BBQ to get any hotter.
After 10 minutes, you may want to check how they're cooking and turn each wing to cook evenly on both sides. You can use the Therma Pen and place into the thickest part of the chicken. This will tell you the core temperature of the chicken.
After a full 15/20 minutes, take them off the grill and into a bowl to cover them with BBQ sauce. Once covered, you're going to pop them back on the Kamado BBQ for another 5/10minutes. You want a really nice sticky glaze.
Top with your prepared garnish to spice it up and there you have it! You have created an easy meal with little fuss on your ceramic Kamado grill.
Once you've hacked this recipe, why not try it with ribs, corn on the cob and coleslaw as part of a big American style meal?