Smoky BBQ wings

Real BBQ is pork and maybe if you’re a Texan, beef; and chicken comes in a pretty distant third. But these smoky and delicious wings are pretty good, and are quick and easy enough for an after work BBQ, which would never be possible with either beef or pork. Real BBQ is meat cooked low and slow with a smoky dry heat, and ribs, pulled pork and brisket will take a great many hours to prepare. These easy wings by contrast can be on the table in less than an hour.

Wings are about the tastiest part of the chicken, and this easy barbecue technique will surely become a family favorite. These wings will be even better if you plan ahead and you rub some salt and pepper on them in the morning before cooking. Alternatively, you could give them a quick half hour brine before putting on the BBQ. If you do neither, these wings will still be great.

There is nothing too complicated here. The first thing that needs doing is to start soaking your wood chips in water. Wood chips will give off a lot more smoke if they are wet.

Preheat the grill, and wrap your wood chips in tinfoil, and place under the grill, near the heat. When the chips are smoking, add your wings, and close the lid. You want to keep the heat in the BBQ at about 275-300 degrees Farenheight.

Let the wings slowly smoke away for about half an hour. The cooking time will vary drastically depending on the size of the wings. If you're using very small wings, start to check after about 20 minutes, but bigger ones could take as long as 45 minutes to finish smoking. Check them by cutting into the meat to the bone, and seeing if it is fully cooked.

When fully cooked, simply sauce them with your favorite BBQ sauce, and grill finish them over medium high heat, for about 5 minutes.

These wings cry out for potato salad and sweet corn on the cob, and are a great way to enjoy a little BBQ in the middle of the week.

Nothing builds an appetite like the smoky smell of a good cue!