If you want wings that are actually worth cooking on the BBQ, you need two things — crispy skin and a proper sticky glaze.
Too many wings come out soft, greasy or drowned in sauce. This method fixes that. You’ll get a light crisp on the skin, real smoke flavour, and a glaze that sticks without turning into a burnt mess.
This is a simple, repeatable way to cook wings that works on charcoal, pellet or even a gas BBQ.
The Short Version
Cook wings at 180–200°C (355–390°F) over indirect heat until the skin crisps, then glaze and finish hot to get them sticky without burning.
Ingredients
- 1.5–2 kg chicken wings
- 2 tbsp Misty Gully Rib Rub
- 1 tbsp olive oil
For the glaze:
- 100 ml BBQ sauce
- 2 tbsp honey or maple syrup
- 1 tbsp butter
- 1–2 tsp apple cider vinegar (optional)
Equipment
- BBQ set up for indirect cooking
- Charcoal, pellets or gas
- Tongs
- Tray or bowl
Preparing the Wings (This Matters)
Whole wings vs cut wings
You can cook them whole, but it’s better to split them into:
- Drumettes
- Flats
Why cut them?
- More even cooking
- More surface area for seasoning and glaze
- Better texture overall
What to do with the wing tips
Don’t throw them out:
- Freeze them for stock
- Throw them on the BBQ separately for a snack
- Use them in sauces or soups
Drying the Skin (Key Step)
Pat the wings dry with paper towel before seasoning.
Why this matters
- Moisture = soft skin
- Dry skin = better crisp and colour
If you skip this, the wings will steam instead of crisp.
Method
Step 1: Season
- Toss wings with a little oil
- Coat evenly with Misty Gully Rib Rub
This rub works well here because it adds a balanced sweet and savoury base that builds colour without burning too early.
Step 2: Set Up the BBQ
- Target temp: 180–200°C (355–390°F)
- Set up for indirect heat
You want enough heat to crisp the skin, but not so much that the glaze burns later.
Step 3: Cook the Wings
- Place wings on the grill, skin side up
- Cook for 30–40 minutes, turning once or twice
You’re looking for:
- Golden, slightly crisp skin
- Fat rendering out
Step 4: Make the Glaze
In a small pan or bowl, mix:
- BBQ sauce
- Honey or maple
- Butter
- Vinegar (optional)
Warm slightly so it combines easily.
Step 5: Glaze and Finish
- Toss wings in glaze or brush it on
- Return to BBQ over indirect heat
- Cook another 10–15 minutes
For extra caramelisation, you can move them briefly over direct heat at the end — just watch closely.
Cooking Time & Temperature
- Main cook: 180–200°C (355–390°F) — 30–40 minutes
- Glaze finish: 10–15 minutes
Total time: ~45–55 minutes
Tips for Best Results
- Don’t overcrowd the grill — airflow helps crisp skin
- Flip wings occasionally for even colour
- Add sauce at the end, not early
- Use moderate heat to avoid burning sugars
- Let wings rest for 5 minutes before serving
Common Mistakes
Saucing too early
The sugars burn before the wings are cooked.
Not drying the wings
Leads to soft, rubbery skin.
Cooking too low
You won’t get crispy skin.
Cooking too hot too early
Outside burns before inside cooks.
What to Serve With
- Celery and carrot sticks
- Ranch or blue cheese dressing
- Chips or wedges
- Simple slaw
Storage & Reheating
- Store in fridge for up to 3 days
- Reheat at 180°C (355°F) until hot and crisp
- Avoid microwaving — it softens the skin
Products Used or Recommended
-
Misty Gully Rib Rub
Great on wings because it builds colour and flavour quickly, with a mild sweetness that works perfectly with sticky glazes.
Suggested anchor text: Misty Gully Rib Rub
FAQs
Can I cook wings on a gas BBQ?
Yes — just use indirect heat and keep the lid closed.
How do I get wings extra crispy?
Dry them well and cook at a slightly higher temp toward the end.
Can I use a different sauce?
Absolutely — any BBQ or hot sauce works with this method.
Do I need to marinate wings?
No — a good rub and glaze is enough.
Can I make these ahead of time?
Yes — reheat and glaze again before serving.
What wood is best for wings?
Apple or cherry gives a mild smoke that works well.
Fire up the BBQ, grab a pack of wings and give this a go — it’s one of the easiest ways to turn out something seriously good without overthinking it.