Smoky Hickory Chicken Wings

A spicy and sweet flavour takes these wings to the next level.


  • 12 chicken wings
  • 200 ml (¾ cup) Spur Hickory Basting
  • 125 ml (½ cup) cranberry sauce
  • 2 cloves garlic, crushed
  • 5 ml (1 tsp) grated lemon rind
  • 45 ml (3 Tbsp) fresh lemon juice
  • 15 ml (1 Tbsp) cooking oil
  • 2 ml (¼ tsp) Spur Smokey BBQ Spice
  • freshly ground black pepper, to taste
  • salt to taste


Place chicken wings in a container.

Mix all the ingredients together and pour over wings. Cover and leave to marinate in fridge for about 4 hours, or overnight if preferred.

Place wings on grid over moderate coals or under oven grill. Grill for 12–15 minutes until golden brown. Turn frequently and baste with sauce.


For a spicy marinade, add: 3 ml (½ tsp) ground cumin, 2 ml (¼ tsp) ground ginger and 2 ml (¼ tsp) ground cinnamon.