For the Wings
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ kg chicken wings, separated into flats & drums
For the Sauce
2 tablespoons butter
1 bay leaf
1 tablespoon minced fresh garlic, about 3 large cloves
1/4 teaspoon crushed red pepper flakes
1/3 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons dark brown sugar
Freshly ground black pepper, to taste
Kettle Kone from TB2 BBQ Smokers FNQ
A Kettle – Weber, Fornetto, ProQ or similar
Charcoal – briquettes, lump, hex
Your usual BBQ cooking equipment
Separate flats and drums and place in a large bowl. Pat chicken wings dry with paper towel. Mix together baking powder, garlic powder, salt, and black pepper. Sprinkle chicken with baking powder mixture, tossing to coat evenly.
To make the sauce melt butter in a small saucepan over medium heat with bay leaf. When foaming subsides, add in garlic and red pepper flakes. Cook, stirring often, until garlic starts to brown, about 2 minutes. Stir in vinegar, soy sauce, and dark brown sugar. Bring to a boil and let simmer until sauce has thickened into a thin glaze, 10 to 15 minutes. Set sauce aside.
Set up your kettle with your Kettle Kone for indirect cooking, fully light your chosen fuel, allow kettle to get up to temp (350 F+) Place your chicken in a circle around your Kettle Kone on the outside of your grill. If using a chunk of smoking wood placed directly over the Kettle Kone make sure you rotate the lid a quarter of a turn every 10 minutes to evenly distribute the smoke over the wings. It should take 40-45 minutes to cook wings. The internal temperature of cooked wings should be a minimum of 165 degrees (F)
Reheat the sauce you made earlier over the Kettle Kone giving it a good stir. Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.