Stuffed Smoked Chicken Wings Recipe
Slow cooked BBQ chicken dish.
Recipe by: Miguel Maestre
Prep Time: 25 minutes
Cooking Time: 1 hour 30 minutes
Serves: 6 to 8
- Preheat coal BBQ to 250C, whilst you prepare the meal, the temperature will drop to a low cooking temperature range.
- Using a sharp, small boning knife cut through the bone to remove the tip of the chicken wing. Discard, or reserve the wing tips to make stock.
- Cut through the second joint in the same way, cutting cleanly through the cartilage - this is easier to cut through than the bone.
- Take the thin end of the remaining two chicken pieces and cut around the skin surrounding the bone. Once the skin is cut, use your knife to scrape down the meat from the bone (this is called ‘frenching’). Using your fingers, pull the meat over the fat end of the bone so that it is inside out – this should form a little pocket. Repeat with remaining chicken wings.
- In a large bowl, mix together the spices and season generously. Add the chicken lollipops and lemon juice and coat well. Stuff the pockets in the base of the chicken lollipops with a green olive or a pickled jalapeno. Set aside.
- Meanwhile prepare the vegetables by drizzling them with olive oil and seasoning with salt and pepper**.
- Add soaked woodchips, herbs or green leaves to the hot charcoal to produce smoke.
- Arrange the chicken and vegetables on the grill plate and cook for 1.5 hours at 150C until the internal temperature of the chicken reaches 75C. Toss the cooked wings in honey to glaze.
- Arrange on a platter, garnish with coriander and spring onions and serve with mayonnaise and lemon wedges.
Notes: *You can use whole chicken wings if you prefer.
**Some wood is potentially poisonous and isn’t suitable for smoking – pine, fir, spruce, redwood, cedar, cypress, elm, eucaluptus, sassafras, sycamore and liquid amber are best avoided.