BBQ chicken wings with a rub and a sauce
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Chicken Wings With Three Little Pigs BBQ Rub And Blues Hog Honey Mustard Barbecue Sauce

Add taste and stickiness to your meat by using dry rubs and sauces

This video featuring top BBQ chef Richard Holden and Ian Hodgett from The Barbecue Shop here in store shows how to cook a really simple, tasty appetiser which requires hardly any preparation. We have coated chicken wings in the Three Little Pigs BBQ dry rub, before cooking. At this stage you don’t want to use a BBQ sauce as they usually contain too much sugar and will burn; these are applied about 5 minutes before the end of the cooking time.

 

 

The BBQ we are using is charcoal, and using the indirect method we have poured the Weber Long-life Briquettes into the char baskets situated either side of the BBQ. We have used three quarters of a Weber chimney starter to give us the correct temperature, once it reaches about 200C we can put the chicken on. The chicken we are using is local chicken from Stuart Higginsons, award winning butcher at Grange over Sands. Temperature on a charcoal BBQ is controlled by the amount of fuel you put in; see our video showing how to use the Weber Chimney Starter. Remember to stand the chimney starter onto a stone surface or on the rack underneath the BBQ as it will scorch grass or wood. Make sure both the top and bottom vents are open otherwise if they are closed the briquettes will go out.

The chicken wings, being a working muscle, are better cooked low and slow, so they are placed over the central portion of the BBQ away from the direct heat. Close the lid and leave the wings for about 25 – 30 minutes. Check the temperature by probing the wings with a digital thermometer, if it has reached 65 – 70C then you can paint the wings with the BBQ sauce; we have used Hog Blues Honey and Mustard. Close the lid and leave for a further 5 minutes, temperature check again and if the wings have reached 75C then they have cooked to a safe temperature and are ready to come off.

This makes a great little appetiser for your guests to nibble on while they are waiting for the main event.

To keep up to date with in-store demonstrations by Richard just visit the events page.