These wings are layered with flavour. A savoury umami from the miso paste, a salty caramelised flavour from the kecap manis, finished with sticky honey and fiery birds eye chillies. Don’t be scared by the chillies, birds eye chillies are needed to stand up to the big flavours of this recipe.
Marinate the chicken wings in a large bowl or large zip lock bag with the peanut oil, miso paste, soy sauce and chillies. Refrigerate for two hours, or overnight.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.
Remove the chicken wings from the marinade and roast over indirect medium heat, with the lid closed, for 25-30 minutes, or until cooked through. If using a pulse barbecue, turn the chicken wings halfway through the cooking time.
Once the chicken wings have cooked through, using a basting brush, brush the honey all over the chicken wings and continue to cook for 5 minutes.
Once the wings are deep golden, remove from the barbecue and enjoy.