Spiced Chicken Wings Skewers

Smoked over binchōtan on the Konro, lacquered in a sticky spiced BBQ glaze, and kissed with just the right amount of char. Sweet, smoky, a little spicy… and absolutely impossible to stop eating.

If it’s not dripping and slightly dangerous to eat, you’ve done it wrong.

Method

1. Prepare the chicken
   Thread 2–3 pieces of chicken wing onto each skewer, packing them closely together.
2. Make the marinade
   In a bowl, combine all marinade ingredients and mix well.
3. Marinate
   Add the chicken skewers to the marinade and coat thoroughly.
   Cover and refrigerate for at least 2 hours, or overnight for best results.
4. Prepare the grill
   Light the Kasai Konro grill using binchōtan charcoal and allow it to reach a medium heat.
5. Cook the skewers
   Place the skewers on the grill, initially away from the hottest area.
   Cook for 10–12 minutes, turning regularly.
6. Finish over direct heat
   Move the skewers closer to the heat and continue cooking, turning every 30–45 seconds, until caramelised and lightly charred.
7. Glaze
   Brush with the reserved glaze during the final 2–3 minutes of cooking.
8. Check doneness
   Ensure the chicken is cooked through (internal temperature of 75°C).
9. Rest and serve
   Remove from the grill and rest for 3–5 minutes before serving.