Remove the wing tips and separate the flats (middle joint) from the drumettes (base joint) by using poultry scissors or a sharp knife - or asking us to this on your order note.
Dry the wings thoroughly with kitchen roll
Get your BBQ as hot as possible with fully lit charcoal on one side, leaving an indirect heat zone on the other side. Make sure all vents are fully open
Sprinkle the wings with the salt, pepper, a tiny bit of celery salt (if using) and some chilli flakes
Position the wings on the indirect side and cook with the lid down. Flip them over after 15 minutes
After around 30 minutes, start checking for doneness. For crispy wings, you want to take them to 80c internal temperature
Transfer to a board, sprinkle with the fresh chillies and dig in
Feel free to add your favourite sauce at this stage
