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How to make barbecue chicken wings

Sweet, sticky and surprisingly simple, have a go at making your own barbecue chicken wings with a homemade spice rub and glaze. Cook them on the barbecue for that smoky-sweet flavour and serve with a quick zesty yogurt dip. Trust us, you'll want to make this chicken wings recipe again and again! There’s a handy ingredients list at the bottom of the page with everything you need.

  1. Prepare the wings

    Prepare 1kg chicken wings. Separating the wings makes them quicker to cook. Use a sharp knife to remove the 'tips' slice between the joint to make two 'winglets'. Feel the joint with your fingers, so you know where to cut. The knife should go easily between the bones. Pat dry with kitchen paper. Preheat the oven to gas 6, 200°C, fan 180°C.

    Prepare the wings
  2. Coat the chicken

    Crush 2 tsp cumin seeds, ½ tsp sea salt, ½ tsp ground black pepper, 1 tbsp smoked paprika, 1 tsp chilli powder and 1½ tsp dried oregano to a smooth powder using a pestle and mortar. Tip into a bowl, add the chicken and massage the rub into the skin. If you don't have a pestle and mortar, use ground cumin instead of cumin seeds, and choose fine salt. Transfer to a baking tray lined with nonstick baking paper. Roast for 30 mins, turning halfway, until cooked through.

    The spice rub can also be stored in a small jar and used to sprinkle over vegetables, pork or chicken before roasting.

    Coat the chicken
  3. Make a glaze

    Meanwhile, light the barbecue (or heat a griddle pan). Whisk together 2 tbsp dark soft brown sugar, 100g tomato ketchup, 2 tbsp cider vinegar, 2 tbsp clear honey, 1 tbsp English mustard, 2 tbsp soy sauce and 1 tsp hot sauce (such as Tabasco) in a small pan. Heat gently until the sugar has dissolved, then bring to the boil. Reduce to a simmer for 5 mins until thickened. This slightly sweet barbecue glaze complements the spices in the rub. The heat from the spices will be softened once cooked, but you can omit the chilli powder and hot sauce, if you like.

    Make a glaze
  4. Brush with the glaze

    Brush the glaze over the wings several times to ensure they are sticky and well coated. This keeps the meat moist and adds layers of flavour. Coating the wings in a rub and then a glaze gives them maximum taste – the spices will add a deep flavour, while the glaze adds sweetness and stickiness. Drizzle with 1 tbsp vegetable oil to prevent sticking, or you can add the oil to the glaze, if you prefer.

    Brush with the glaze
  5. Cook the wings

    Transfer the wings to the barbecue (or griddle pan). Depending on the size of your barbecue or griddle pan, cook in batches. If using a barbecue, place the meat around the outside. Cook for 5-8 mins, turning every 1-2 mins and brushing with more glaze until charred. Add 2 halved lemons to the pan, cut-side down, and cook for 3 mins.

    Cook the wings
  6. Make a quick dip

    To make a cooling dip for the spicy wings, whisk together 150g Greek-style yogurt, the juice of ½ lemon, 2 tbsp snipped chives and 1 large crushed garlic clove; season.

    Make a quick dip
  7. Serve

    Transfer the wings to a plate. Top with 2 finely shredded spring onions and serve with the lemons and dip, if you like.

    RFO 636x418 Barbecue chicken wings

  8. Ingredients

    We've made a handy shopping list so you can get everything you need to make this more-ish chicken wings recipe. Don't forget to screenshot before you go shopping!

    1kg pack chicken wings
    1 tbsp vegetable oil
    2 lemons, halved
    2 spring onions, finely shredded

    For the spice rub

    2 tsp cumin seeds
    ½ tsp sea salt
    ½ tsp ground black pepper
    1 tbsp smoked paprika
    1 tsp chilli powder
    1½ tsp dried oregano

    For the glaze

    2 tbsp dark soft brown sugar
    100g tomato ketchup
    2 tbsp cider vinegar
    2 tbsp clear honey
    1 tbsp English mustard
    2 tbsp soy sauce
    1 tsp hot sauce, such as Tabasco

    For the dip

    150g Greek-style yogurt
    ½ lemon, juiced
    2 tbsp chives, snipped
    1 large garlic clove, crushed

    Each serving contains

    • Energy

    • Fat

      23g 33%
    • Saturates

      7g 35%
    • Sugars

      13g 14%
    • Salt

      1.8g 31%

    of the reference intake
    Carbohydrate 13.9g Protein 23.2g Fibre 1.3g