Directions
I highly recommend grinding the spices fresh. Powdered ingredients just aren’t the same.
Note: The image is full chicken halves, but chicken wings are no problem, just follow the chicken preparation directions.
Soak your woodchips, cedar plank or whatever.
Salt and pepper the wings.
Combine 4 cardamom pods, 4 cloves, 2 tsp whole coriander, 2 tsp cumin seeds, 2 tsp turmeric, 1 tsp cinnamon and 1/2 tsp cayenne or more to your preference.
Grind the spices with a mortar and pestle or a grinder. I use a coffee grinder as a dedicated spice grinder.
Fire up the grill and get your wood smoke apparatus started. If you are using a cedar plank you should wait to put it on with the chicken.
Rub the spices to completely coat the chicken.
Drizzle a high temp oil (like peanut oil) over the bird and rub it in.
Cook the wings over direct heat for the first 4-5 mintes, watching out for grease flare-ups.
Move the chicken away from any flare-up or spray the fire down with a water bottle.
Put the grill lid down and cook on low or indirect heat to finish cooking.
Don’t let an unseen flare-up spoil your meal now! If you are cooking over direct heat check the wings from time to time, and if the grill starts to billow with sooty smoke get in there and save the meat.
In the last five minutes you can coat with BBQ sauce if you like.
Ingredients
chicken wings
4 cardamom pods
4 cloves
2 tsp whole coriander
2 tsp cumin seeds
2 tsp tumeric
1 tsp cinnamon
1/2 tsp cayenne pepper (more or less to taste)
barbeque sauce (optional, to taste)
Submitted by JI
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