This Asian smoked chicken wings recipe will take your bank holiday barbecue up a notch

We've got the weather, now bring on the wings!

This bank holiday weekend, we're forgetting Coronavirus worries, embracing the gorgeous weather and barbecuing absolutely everything. If you don't usually do more than burgers on the BBQ, now is your chance to branch out and grill something new – toast is particularly good done on the barbie, just as long as you don't set it on fire. For a much less risky and infinitely more tasty barbecue option, try out these sticky chicken wings from barbecue experts Weber. Taken from Weber’s Barbecue Bible, they say that the recipe "will guarantee you achieve melt in your mouth, quality slow cooked wings infused with delicious Asian flavours". Nom....

Smoky chicken wings

Serves 4 Prep: 20 minutes Cook: 1 ½ - 2 hours Ingredients: Five-spice rub: 2 tsp garlic granules 1 ½ tsp Chinese five spice 1 tsp ground coriander 1 tsp sea salt ½ tsp ground pepper 12 chicken wings, 1.3kg / 3lb total Extra-virgin olive oil   Hoisin Glaze: 1 tbsp toasted sesame oil 1 tsp grated garlic 1 tsp peeled, finely grated fresh ginger 4 tbsp hoisin sauce 2 tbsp soy sauce 2 tbsp light brown sugar 2 tbsp honey 1 tbsp rice vinegar   Garnish with 2 spring onions, thinly sliced on the diagonal   Method: Prepare the barbecue for indirect cooking over low heat (120°C-150°C). In a small bowl, mix all the rub ingredients. Brush the wings lightly with olive oil and then season them evenly with the rub. Brush the BBQ cooking grates clean. Add apple wood chunks to the coals or add pre-soaked wood chips to a smoker box and close the lid. When smoke appears, arrange the wings, skin side down on the grates and roast over an indirect low heat with the lid closed for 1 hour. Meanwhile, make the glaze: in a small saucepan, warm the sesame oil over a medium heat. Add the garlic and ginger and cook for 30-60 seconds, stirring constantly. Add the remaining glaze ingredients, mix well and cook for 1-2 minutes until simmering. Set aside off the heat. After the first hour of cooking the wings, cut into one at the joint to check doneness. The meat should no longer be pink at the bone. If it is pink, let the wings cook for another 30 minutes before you glaze them. Brush the wings all over with the glaze and cook for another 30 minutes. Transfer the wings to a platter and garnish with spring onions, if using. Serve warm. Recipe extracted from Weber’s Barbecue Bible cookbook by Jamie Purviance, €30.