BBQ Chilli Chicken Wings

• Remove the wing tips and separate the flats (middle joint) from the drumettes (base joint) by using poultry scissors or a sharp knife - or asking us to this on your order note.

• Dry the wings thoroughly with kitchen roll

• Get your BBQ as hot as possible with fully lit charcoal on one side, leaving an indirect heat zone on the other side. Make sure all vents are fully open

• Sprinkle the wings with the salt, pepper, a tiny bit of celery salt (if using) and some chilli flakes

• Position the wings on the indirect side and cook with the lid down. Flip them over after 15 minutes

• After around 30 minutes, start checking for doneness. For crispy wings, you want to take them to 80c internal temperature

• Transfer to a board, sprinkle with the fresh chillies and dig in

• Feel free to add your favourite sauce at this stage

Recipe Courtesy of The Smokin Elk