For individual cuts of chicken like breasts, wings and thighs, cook through to 75ºC.
Weber
By Jamie Oliver
1 hr 45 mins plus soaking
Not Too Tricky
serves 6
About the recipe
You can’t beat barbecued chicken wings, and these are out-of-this-world delicious. Skewered wings are dusted with a smoky paprika and garlic spice mix and cooked until crispy, then coated in a shiny buffalo sauce and served with loaded baked potatoes for good measure. Get stuck in!
Recipe From
Ingredients
6 baking potatoes
olive oil
30 free-range chicken wings
1 tablespoon sweet smoked paprika
1 tablespoon garlic powder
20g unsalted butter
4 tablespoons hot sauce
4 tablespoons Worcestershire sauce
4 tablespoons runny honey
1 bunch of spring onions
100g Cheddar cheese
2 tablespoons soured cream
1 bunch of chives (20g)
BARBECUE KIT:
1 handful of Weber applewood chips
Weber smoker box
Weber thermometer
Method
- Soak a handful of woodchips in water for 30 minutes.
- Drain the woodchips, then transfer to the smoker box and place on the left-hand side of the barbecue. Ignite all of the burners to medium-high and preheat with the lid closed for 15 minutes, or until the temperature gauge is at roughly 260°C and the smoker box is smoking, then turn off the left-hand burners to create an indirect heat cooking zone.
- Rub the potatoes with a little olive oil and cook on the hot side of the warming rack with the lid down for 1 hour 30 minutes, or until soft on the inside and crispy on the outside, turning occasionally.
- Pat the chicken wings dry with kitchen paper. Use a sharp knife to remove the tip of the wing, then skewer the wings onto 5 long skewers in between the bone and drizzle with 1 tablespoon of olive oil.
- Mix the smoked paprika and garlic powder with 1 teaspoon of sea salt and 1 tablespoon of black pepper. Sear the wings skewers on the direct zone for 2 minutes, then transfer to the indirect zone and cook for 1 hour, or tender and beautifully crisp, turning and dusting with the spice mix occasionally.
- For the buffalo sauce, melt the butter, hot sauce, Worcestershire sauce and honey in a small pan on the side burner, stirring occasionally, then remove from the heat and pour into a large metal bowl.
- Char the spring onions for 3 minutes on the hot side of the grill, turning halfway.
- Once the time’s up on the potatoes, halve them lengthways, then use a spoon to scoop out the fluffy insides into a bowl – leave around ½cm of potato around the edge, so the potatoes keep their shape.
- Coarsely grate most of the Cheddar into a bowl and add the soured cream. Trim, finely slice and add the spring onions, along with most of the chives, then season with a pinch of black pepper and mix together, gently mashing the potato as you go.
- Spoon the mixture into the potato skins, grate over the remaining Cheddar and return to the indirect side of the grill for a final 2 minutes, or until the cheese has melted.
- Remove the wings from the skewers and toss them in the bowl of buffalo sauce to coat. Finely chop and sprinkle over the remaining chives, and serve with the loaded potatoes. Delicious with a crisp green salad.
Recipe tested on a Weber Genesis Gas Barbecue
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