Smoked chicken wings

Start by combining the spice rub and oil, then pour the mixture on top of the chicken wings, mix carefully and leave in the refrigerator to marinate for at least 24 hours. Add the breadcrumbs shortly before grilling and mix the wings well with the rest of the ingredients.

Heat the kamado to approx. 200 °C and make sure that all of the charcoals are evenly lit. Tip! You can use an empty egg carton, for example, to help light the charcoals. The kamado ignition fan placed at the bottom vent of the kamado is another excellent tool for lighting the charcoals.

Place the heat deflector plate inside the grill and let it heat up properly for approx. 5 min. At this point, you can close the lid and vents 3/4 shut. Next, add approx. 1 dl of alder smoking chips onto the plate, place the grilling grate inside the kamado and then the chicken wings on the grate, leaving approx. 4–5 cm of empty space at the edges to prevent the outermost wings from burning. Close the lid. The heat will even out and decrease slightly from the initial temperature, as it should. The aim is to cook the wings at a temperature of approx. 150 °C for roughly 30–40 min.

Serve the lightly smoked wings with vegetable sticks and tzatziki, for example.