Why This Recipe Works
Grilling chicken wings on the Holy Smokes Kamado using Pure Fire Lump Coal delivers crispy skin and juicy meat with a deep smoky flavor. The indirect heat ensures even cooking, while the final sear adds the perfect charred finish.
Equipment Needed
- Holy Smokes Kamado – Provides stable, even heat for grilling
- ProQ Thermometer – Ensures accurate internal temperature
- Grill tongs – For flipping wings without piercing the skin
- Mixing bowls – For marinating and seasoning
- Basting brush – For applying BBQ sauce
Key Products Used
- Holy Smokes Kamado – Allows precise temperature control
- Pure Fire Lump Coal – Provides consistent, long-lasting heat
- ProQ Thermometer – Helps achieve perfect doneness
Ingredients (Serves 4-6)
- 1.5 kg chicken wings, split into flats and drumettes
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder (optional, for spice)
- 1 cup BBQ sauce (for basting)
- 1 tbsp butter (for extra glaze)
Preperation Instructions
Step 1: Preheat the Holy Smokes Kamado
- Fill the Holy Smokes Kamado with Pure Fire Lump Coal and light using a Pure Fire Natural Lighter Cube.
- Open the bottom vent fully to let the coals heat up.
- Once the coals are burning evenly, close the lid and adjust vents to stabilize at 375°F (190°C).
Fire Management Tips:
- If the temperature rises above 400°F, slightly close the bottom vent.
- If it drops below 350°F, open the bottom vent slightly or add more charcoal.
Step 2: Prepare the Wings
- Pat the wings dry with paper towels (removes excess moisture for crispier skin).
- In a large bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, and chili powder.
- Toss the wings in the seasoning blend until evenly coated.
Step 3: Grill the Wings (Indirect Heat)
- Arrange the wings on the cooler side of the grill (not directly over the coals).
- Close the lid and let them cook for 20-25 minutes, flipping every 5 minutes for even cooking.
- Use a ProQ Thermometer to check that the internal temperature reaches 175°F (80°C) for juicy, tender wings.
Step 4: Sear & Glaze the Wings
- In a small pan, warm BBQ sauce with butter for a glossy finish.
- Move the wings to direct heat and sear for 1-2 minutes per side to crisp the skin.
- Brush with warm BBQ sauce and cook for another 30 seconds per side.
Step 5: Rest and Serve
- Remove wings from the grill and let rest for 5 minutes to allow the juices to settle.
- Serve hot with ranch or blue cheese dressing on the side.
Expert Tips & Troubleshooting
How to get extra crispy skin:
- Dry the wings thoroughly before seasoning.
- Cook at 375°F+—lower temperatures won’t crisp the skin properly.
How to avoid burning the sauce:
- Only apply BBQ sauce in the last 2 minutes of cooking.
- Use indirect heat for sauced wings to prevent charring.
How to prevent wings from sticking to the grill:
- Oil the grates lightly before placing the wings.
- Let the wings cook undisturbed for 3-4 minutes before flipping.
Serving Suggestions & Variations
- Serve with celery sticks and a creamy dip for a classic BBQ platter.
- Add honey to the BBQ sauce for a sweet glaze.
- Toss in buffalo sauce instead of BBQ for a spicy version.
BBQ Chicken Wings