Smoky wings cooked over settled coals, with enough space to move away from flare-ups.
New cookbook version · Serves 4–6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1.5 kg chicken wings, jointed
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1½ tsp garlic powder
- 1 tsp dried oregano
- 1½ tsp salt
- ½ tsp black pepper
- 1 lemon
Method
- Dry wings thoroughly and toss with oil and seasonings. Refrigerate for 1–12 hours.
- Build a fire and let it settle to glowing coals. Arrange a hot side and a cooler side.
- Cook wings mainly over medium, indirect heat for 25–35 minutes, turning often. Avoid direct flames.
- Move briefly over hotter coals to crisp the skin once nearly cooked. Check several thick pieces reach at least 74°C, without touching bone with the probe.
- Rest for 5 minutes and serve with lemon wedges.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
