Step 2

Preheat the Corona Kettlehttps://www.charmate.co.nz/products/corona-kettle-bbq by lighting Lump Charcoalhttps://www.charmate.co.nz/products/category/fuel in a Chimney Starterhttps://www.charmate.co.nz/products/premium-charcoal-chimney-starter. When red hot approx. 15 minutes, transfer to the charcoal baskets. Place both charcoal baskets in the centre. Add cooking grill and add 2 chunks of Cherry woodhttps://www.charmate.co.nz/products/cherry-75l-wood-chunks directly on the grill. Cover and preheat until 230-260°C 450-500°F.

Step 3

Prepare the Chicken Nibbles by liberally coating the chicken with Rum & Que Soft Coq Rub. Leave the coated chicken to sweat for 15 minutes.

Step 4

When the Kettle is up to temperature. Place the Chicken around the outer edge of the cooking grill. Replace the lid and cook for around 25-30 minutes.

Step 5

Turn the chicken wings over after 30 minutes.

Step 6

Check the internal temperature of the largest chicken nibble after 20 minutes. The internal temperature needs to be 75-80°C 165-175°F. Remove the nibbles and place them into a bowl.

Step 7

Glaze with Rum & Que Meat Juice and toss to get a nice thin layer over the rub. See the full video on Youtubehttps://www.youtube.com/channel/UC4rgrAuHB6NOhZvt_AL9zkQ. Recipe courtesy of Noel from Meat Mafia Collective.