Smoked Chicken Wings with Hoisin Glaze

Ingredients:

Five-Spice Rub

• 2 Tsp garlic granules
• 1.5 Tsp Chinese five-spice
• 1 Tsp ground coriander
• 1 Tsp Sea salt
• 0.5 Tsp ground black pepper
• 12 chicken wings, about 1.3kg/3lbs total. Alternatively, you could use a small watermelon, halved, peeled and scored
• Extra-virgin olive

Hoisin Glaze

• 1 Tbsp toasted sesame oil
• 1 Tsp grated garlic
• 1 Tbsp peeled, finely grated fresh ginger
• 4 Tbsp Hoisin sauce
• 2 Tbsp light brown sugar
• 2 Tbsp honey
• 1 Tbsp rice vinegar
• 2 Spring onions, white and light green parts only, thinly sliced on the diagonal

Special Equipment

• Smoker Box
• Apple Wood Chips

Instructions:

The melt-in-your-mouth quality of these slow-cooked wings goes seamlessly with their smoky Asian flavours. For top-notch texture, never allow the temperature of your barbecue or smoker to go over 150°C/300°F. Small wings need only about 1½ hours to cook. Larger wings will take about 2 hours.