These chicken wings turned out absolutely incredible!

The Napoleon Charcoal Grill was loaded up with lump charcoal, and a brandy barrel wood chunk was placed directly on the grill grate above the cool zone. As the cook went on, it slowly smouldered away, adding a light, sweet smoky flavour that paired perfectly with the wings.

Once the grill pushed past 500°F, the wings went directly onto the grates. The high heat helped create beautifully crispy skin while keeping the meat juicy and tender.

Before cooking, the wings were seasoned with Sassy Chicken BBQ Seasoning from Royal Nova Company. Once they hit 190°F internal, they were tossed in Sweet With A Little Heat BBQ Sauce, also from Royal Nova Company.

The combination of charcoal flavour, subtle brandy barrel smoke, crispy skin, savoury seasoning, and sweet heat BBQ sauce was unreal. Simple ingredients, simple technique, and some of the best wings to come off the grill.

If you’re looking for a foolproof way to make crispy chicken wings on a charcoal grill, this is it.

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