This is how BBQ chicken wings should be done — over fire, not shortcuts.

Cooked low to render, then finished hot to lock in that sticky, caramelised glaze, these wings bring proper smoke, crisp skin and bold BBQ flavour. No oven-style softness here — just wings built for the grill.

Perfect for summer BBQs, game days, or when you want something that gets people reaching in without hesitation.

Simple method. Big flavour. No compromise.

Serves: 4 people
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

• Vegetable Oil: 1 tbsp
• Fresh thyme or parsley (to finish)
• Smoked Paprika: 1 tbsp (optional, for depth)

Preheat your BBQ to amedium heat (around 180–200°C). If you’re using charcoal, let those coals turn white-hot—no shortcuts here.

Take your Sticky BBQ Chicken Wings out of the pack and let them come to room temperature for 10 minutes.

Toss lightly with vegetable oil, honey, and smoked paprika for that extra layer of boldness.

Place the wings on the grill, skin side down.

Cook for 25–30 minutes, turning every 5–7 minutes to ensure even cooking and a proper sticky glaze.

You’re looking for:

• Deep caramelisation
• Slight char on the edges
• Juices running clear

Once cooked, remove from the grill and let them rest for 3–5 minutes.

Sprinkle over fresh herbs for a sharp, clean finish that cuts through the richness.

Pile them high on a platter, serve alongside classic BBQ sides, and don’t forget plenty of napkins—this is hands-on eating at its finest.