For chicken wings, I adapted the award-winning recipe for Karachi-Bam chicken, utilizing the same marinade and finishing rub technique. Cooked this indirect on my XL Big Green Egg, plate setter feet up, at 350-400 degrees for about 1 hour with some pecan wood chunks mixed into the charcoal.
![Dry Ingredients for Karachi Bam Chicken. Make sure to reserve some to sprinkle on after the cook is done (finishing rub)](https://halalpitmasters.files.wordpress.com/2018/06/20180531_172703.jpg?w=563&h=422)
![karachi bam chicken marinading](https://halalpitmasters.files.wordpress.com/2018/06/20180531_184136.jpg?w=563&h=422)
![Karachi Bam Chicken](https://halalpitmasters.files.wordpress.com/2018/06/20180602_142350.jpg?w=541&h=406)
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