Try our BBQ chicken wings recipe, then check out our buffalo wings, corn dogs, homemade BBQ sauce and more party food recipes.

We've also got plenty more chicken wings recipes to try, including our miso chicken wings, sriracha chicken wings and buffalo wings.

Recipe writer and BBQ expert Helen Graves says... "I like to use a two-stage method for chicken wings, cooking them over indirect heat, then crisping them up at the last minute. This produces the best result – juicy wings with a little char on the skin."


  • 4 tsp ground cumin
  • 4 tsp paprika
  • 4 tsp cayenne pepper
  • 2 tsp fine sea salt
  • crushed to make 1 /4 tsp black peppercorns
  • 30 chicken wings, tips removed and jointed
  • a big handful oregano, chopped


  • 6 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 300g natural yogurt


  • STEP 1

    Prepare the BBQ for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.

  • STEP 2

    For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.

  • STEP 3

    Combine the spices, salt and pepper in a bowl. Toss the wings with 3 tbsp of this mixture in another bowl. Cook the wings on the cooler side of the BBQ, with the lid closed, for 30 minutes, turning halfway through. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping. (Alternatively, heat the oven to 180C/fan 160C/gas 6 and divide the wings between two trays. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.)

  • STEP 4

    Finish the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt with a pinch of salt and mix well.

  • STEP 5

    Toss the wings in the remaining spice mixture, then tip onto a platter and drizzle over some of the yogurt sauce, serving the rest on the side for dipping. Scatter over the oregano and serve.

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