Jack Daniel’s Smoky Wings

  • Prep Time
    30 mins
  • Cook Time
    25 to 30 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 1kg chicken wings, wing tips removed
  • ½ cup Jack Daniel’s Classic BBQ Sauce (see recipe)


  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli powder


These smoky, saucy and sticky wings have been designed to be enjoyed with an icy cold beer. Just be warned that these are good.

Step 1
Soak a handful of Weber Firespice™ Hickory Wood Chips in water for at least 30 minutes.

Step 2
In a small bowl, combine all the rub ingredients. In a large bowl, toss together the chicken wings and the rub, ensuring that the wings are evenly coated.

Step 3
Prepare the Kettle for indirect cooking over medium heat (190°C to 230°C). Once the barbecue has preheated, drain and add the wood chips to the charcoal.

Step 4
When smoke appears, roast the chicken wings over indirect medium heat for 20 to 25 minutes, or until cooked through.

Step 5
Using a basting brush, baste the chicken wings all over with the BBQ sauce and continue to cook for 5 minutes, or until the sauce has caramelised.

Step 6
Serve immediately.