Flame-Grilled Piri Piri Chicken Wings

1.4 kg chicken wing nibbles*

2 tbsp The Spice People Portuguese Piri Piri Spice Mix

2 tbsp neutral oil

50g butter 

2 crushed garlic cloves

2 tsp honey

To serve

1 lime, cut into wedges

½ cup Greek-style yoghurt

2 tbsp chopped chives 

Toss chicken wings with oil and the Piri Piri spice mix until evenly coated.

Heat BBQ grates to medium-high. Place wings on grates, turning frequently for 15–20 minutes to manage flame flare-ups* and build a crispy, charred crust.

Meanwhile, place a small saucepan on the barbecue, add butter, garlic and honey and melt. During the last 2 minutes, brush the wings generously with garlic butter.

Pile wings onto a platter and serve with yoghurt mixed with chives for dipping and lime wedges on the side. 

*Note: wing nibbles are pre-trimmed chicken wings that also have been split into flats and drummettes which saves time on prep. 

Managing BBQ Flare-ups: Spiced skin can flare up quickly over open flame. Maintain a two-zone setup on your BBQ (one side hot, one side medium heat) so you can move wings to the cooler side if fat drippings cause excess flaming, ensuring a crispy skin without burning the spices.