Crispy Chilli Lime BBQ Chicken Wings with Mango Glaze
CUSTOMS DECLARATION. Goods: wings, 1 kg. Colin asked whether they could fly. They cannot. Not any more.
C.
Crew of 4 · Prep 10 min, plus 20 min chilling · Cook 45 min · Sting: mild to medium
Fresh off the fire.
Jump to the recipe · All Christmas BBQ recipes
Give this a go. Trust the thermometer, not the clock.
The Cargo (ingredients)
- 1 kg chicken wings, split
- 1 tbsp oil
- 2 tbsp Hardcore Carnivore Chilli Lime Rub, plus a pinch to finish
- 125 ml Taipan BBQ Mango Madness Sunday Glaze
- 1 lime
The Run (method)
- Pat the wings very dry. Toss with oil and rub. Refrigerate, uncovered, for 20 minutes.
- Set up two zones at about 200°C with the lid on.
- Cook indirect for 30–40 minutes, turning once, until crisp and at least 75°C.
- Brush with glaze and cook 5 minutes more, brushing again. The fruit sugar goes on last, and this is not a negotiation.
- Dust with a pinch of rub and finish with lime.
Cook It With
Hardcore Carnivore Chilli Lime RubMade in Texas. The upgraded Meatchelada: real lime, earthy chilli.
Taipan BBQ Mango Madness Sunday GlazeAussie-made, loaded with real mango and warm spice.
The Aftermath. Nobody admits to the couch.
Where It Goes Wrong
- Soft skin. Wet wings. More paper towel, more heat.
- Burnt glaze. Glazed too early.
- Not enough. There are never enough. Buy more.
Darryl's Secret
The second dusting after the glaze is what keeps the lime loud.
Store it: Refrigerate leftovers promptly. Reheat to 75°C. Check the label for allergens.
How It Reached the Book
It was a footy Saturday, or it might've been a Thursday, and the crew were threatening to unionise. I paid them in wings. I also paid the mango supplier in a coin nobody at the markets could date. He looked at it for some time, then asked if I had anything else on me. I did. That's the problem.
Cap'n Darryl. Back in a tick.
