A crowd-pleasing dish of juicy chicken wings and nibbles, coated in a smoky, sweet marinade and finished with a sticky, tangy rum glaze. Paired with grilled corn cobs and a fresh, zesty green salad, this recipe is perfect for a laid-back barbecue on the Big Green Egg, bursting with bold Australian flavours.
Cooking Time: 45 minutes - 1 hour
Egg Setup: Indirect
Egg Target Temperature: 180–190°C
Equipment
Big Green Egg
convEGGtor
Grill grate
Large bowl
Small saucepan
Basting brush
Tongs
Meat thermometer
Chopping board
Knife
Ingredients
For the Chicken
1 kg chicken wings/nibbles
2 tbsp extra virgin olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (smoked salt recommended, but any coarse salt will work)
For the Rum Glaze
½ cup dark rum (e.g., Bundaberg Campfire Bourbon Barrel finished Rum, or any dark rum)
¼ cup tamari
2 tbsp honey
2 tbsp fresh lime juice
1 tbsp ginger, freshly grated or minced (from a jar)
1–2 cloves garlic, crushed
Sides
Large corn cobs, husks removed
Green Salad:
1 iceberg lettuce, broken into large pieces
¼ cup Greek yoghurt
½ lemon, juiced and rind grated
2 cloves garlic, crushed
Salt and pepper, to taste
Method
Marinate the Chicken
In a large bowl, combine the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, sweet paprika, and salt. Toss thoroughly to coat evenly. Cover and refrigerate for 30 minutes to 1 hour to marinate.
Prepare the Rum Glaze
In a small saucepan over medium heat, combine the rum, tamari, honey, lime juice, ginger, and garlic. Bring to a simmer and cook for 10–15 minutes, or until the glaze thickens slightly. Remove from heat and set aside to cool (it will thicken further as it cools).
Set Up the Big Green Egg
Light the Big Green Egg and insert the convEGGtor (feet-up) with the grill grate. Close the lid and bring the grill to a stable temperature of 180–190°C.
Grill the Chicken and Corn
Place the marinated chicken wings and corn cobs on the grill grate. Close the lid and cook for 10–15 minutes. Carefully “burp” the Egg, then open the lid, turn the wings and corn, and continue grilling for another 10–15 minutes, or until the chicken reaches an internal temperature of 74°C.
Glaze and Finish
During the final 5 minutes of cooking, brush the chicken wings and corn generously with the rum glaze on both sides. Continue grilling until the glaze caramelises and slightly chars, watching closely as this happens quickly.
Serve
Transfer the rum-glazed chicken wings and grilled corn to a serving platter. Prepare the salad by mixing the Greek yoghurt, lemon juice, lemon rind, garlic, salt, and pepper, then pour over the iceberg lettuce. Serve everything hot and enjoy!
