Smokey Tequila, Citrus, Lime Chicken Wings

Prep20 min
Cook40 min
Servings2
LevelLaag

The story

About this recipe

Chicken wings are first sprinkled with a dry rub, then with a citrus rub and finally grilled on the kamado with cherry smoking wood, after which they are glazed with a tequila-lime sauce.

What you need

Ingredients

4pcschicken wings, preferably free-range chicken
1tbspComeback PitGrit - Pit O'Heaven rub
3tbspFin en Feather Citrus - Big Jim's rub
4tbspTequila Lime BBQ en Wings Sauce
1handfulcherry smoking wood

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Light the bbq and get it to a temperature of 190-200 degrees.
Pat the wings dry and sprinkle a thin layer of Comeback PitGrit on both sides of the wings, let it sit for 15 minutes.
Sprinkle a generous layer of Fin en Feather Citrus over the wings and press it on well.
Place the wings on the indirect part of the grate once the bbq is up to temperature.
Sprinkle a handful of dry cherry smoking wood into the charcoal for direct smoke.
Glaze the wings at a core temperature of 65 degrees with the Tequila Lime BBQ en Wings Sauce.
Let the sauce caramelize and get crispy. The wings are done at a core temperature of 74 degrees.
Serve the wings as a snack or together with fries. The glaze can also serve as a dipping sauce on the side.

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