Smoky Wing Thing!


WingaDing, its smoky with honey and a fusion of Cajun..whoa!  Say no more…


  • 1 kg chicken wings separated and tips removed
  • 4 tbs salt
  • 1 litre water or enough to cover the wings
  • 5 cloves garlic smashed
  • 1 tbs fresh peppercorns
  • 1 tsp honey
  • 3 tablespoons Cajun seasoning blend or use your favourite personal seasoning blend (buy Cajun in bulk)
  • Bottle of Smoky BBQ Glaze


  1. Set the chicken wings into a large bowl. Add salt, garlic, peppercorns and honey, then cover with water. Cover and refrigerate for 3 hours to brine. You can brine longer for more flavour penetration. Overnight is great.
  2. Remove and pat the wings dry.
  3. Set them into a large bowl and rub the Cajun seasonings into the skins. Get it in there!
  4. Coat well with Smoky BBQ Glaze
  5. Heat a BBQ grill to medium heat and cook the wings for 20 minutes, re-coat with glaze and turn wings once halfway through.
  6. Keep an eye on them so the skins do not overcook, they’ll be ready when they reach an internal temperature of 75c degrees.
  7. Once cooked through, toss the wings with a little more Glaze if desired or use glaze as a dip.