Spice up your BBQ with Dan Cooper's Maple & Bourbon Chicken Wings recipe. Sweet, smoky, and just the right amount of heat

Ingredients

Serves 6

12 Chicken wings

RUB

1tsp sea salt

1tsp ground black pepper

1tsp dried oregano

1tsp ground cumin

½tsp chilli powder

MAPLE BOURBON SAUCE

180ml tomato sauce

60ml maple syrup

60ml bourbon

3tbsp apple cider vinegar

½tsp chipotle chilli powder

Salt and pepper

Method

In the Kitchen

1. Cut each wing into two sections at the joint, discarding the wing tips.

2. Brush the chicken wings very lightly with oil.

3. In a small bowl, mix all the rub ingredients, then season the wings evenly with the seasoning. Set aside at room temperature while you prepare the barbecue. 

4. Next, make the sauce. In a bowl, whisk all the sauce ingredients and set aside, ready to brush it onto the wings.

At the barbecue

1. Prepare the barbecue for indirect heat, approx. 180°-200°C. If using a 57cm charcoal barbecue you will need 1/2 chimney starter of lit Weber briquettes.

2. Brush the cooking grills clean.

3. Grill the wings over direct medium heat, with the lid closed as much as possible, for 10-15 minutes, turning once or twice. 

4. Brush the chicken pieces with sauce on all sides and move them over indirect medium heat. Continue to cook, with the lid closed as much as possible, until the meat is no longer pink at the bone, approximately 20 minutes. During this time, stay vigilant, as the sugar in the sauce could burn. Remove from the barbecue when they are cooked through and serve warm.