These smoky, saucy and sticky wings have been designed to be enjoyed with an icy cold beer. Just be warned that these are good.
Soak a handful of Weber Firespice™ Hickory Wood Chips in water for at least 30 minutes.
In a small bowl, combine all the rub ingredients. In a large bowl, toss together the chicken wings and the rub, ensuring that the wings are evenly coated.
Prepare the Kettle for indirect cooking over medium heat (190°C to 230°C). Once the barbecue has preheated, drain and add the wood chips to the charcoal.
When smoke appears, roast the chicken wings over indirect medium heat for 20 to 25 minutes, or until cooked through.
Using a basting brush, baste the chicken wings all over with the BBQ sauce and continue to cook for 5 minutes, or until the sauce has caramelised.