Crispy, smoky, and tossed in a sticky-sweet glaze

There’s nothing better than fire-cooked chicken wings, and these Charlie Oven smoked wings are next-level. Slow-smoked first for deep flavour, then roasted over charcoal for crispiness, they’re tossed in a sticky, sweet, and smoky Apple & Irish Whiskey BBQ Sauce for the ultimate balance of flavour.

Prep Time: 10 minutes

Cook Time: 1.5 hours

Serves: 4–6

Ingredients

For the Wings:

• 1.5kg chicken wings (split into drumettes & flats)
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp olive oil

For Smoking:

• A handful of wood chips (applewood or oak)—do not soak
• A small bowl of apple cider vinegar or water (for moisture)

For the Glaze:

• Apple & Irish Whiskey BBQ Sauce -see recipe above.

Instructions

Step 1 – Prepare the Charlie Oven

• Set up the Charlie Oven for indirect cooking at 120°C (250°F)—perfect for slow-smoking.
• Add dry wood chips for an extra layer of smoky depth.

Step 2 – Season the Wings

• In a bowl, toss the chicken wings with salt, black pepper, smoked paprika, garlic powder, and olive oil.
• Let them sit for 10–15 minutes to absorb the seasoning.

Step 3 – Smoke the Wings

• Place the wings on an oven rack or the Charlie V-shaped grill rack, ensuring airflow around them.
• Place a small bowl of apple cider vinegar or water inside the oven to keep the wings moist.
• Smoke the wings for 45–60 minutes, allowing them to soak in the flavour.

Step 4 – Crisp Them Up

• Increase the Charlie Oven temperature to 220°C (428°F) for a charred, crispy finish.
• Cook for another 15–20 minutes, flipping halfway, until the wings are golden brown with crispy skin.

Step 5 – Glaze & Serve

• Toss the hot wings in a bowl with warm Apple & Irish Whiskey BBQ Sauce until well coated.
• Serve immediately with extra sauce on the side, lime wedges, and fresh herbs.