Set up all ingredients for the chicken legs in Teriyaki sauce. Make a marinade from the soy sauce, Teriyaki sauce, honey, garlic puree, ground cumin seeds and baking powder. Blend these ingredients together in a small bowl and stir until it is a smooth mass.

Put the chicken legs in a Zip-bag and poor the marinade in with them. Close the Zip-bag with the chicken legs with Teriyaki sauce and let it marinate in the refrigerator for at least 4 hours.

After 4 hours, get the chicken legs out of the fridge and let them come to room temperature. Meanwhile, prepare the barbecue with a direct and indirect zone at 150 degrees Celcius, Light the smoke tube with pellets so that these will start to smolder.

Get the chicken legs out of the Zip-bag, save the marinade for later. When the barbecue is at temperature, put the chicken legs on the indirect zone. Let them be cooked to a core temperature of 70 degrees Celcius. Put the smoke tube in the barbecue to smoke the chicken legs during the cooking process.

In the meanwhile, roost the sesame seeds in a small pan. Let them cool afterwards. Cut the spring onion in thin rings, save these until the chicken legs with Teriyaki sauce are taken off the barbecue.

Heat the marinade in a small pan and bring it to boil while stirring. Let it boil gently at low heat for 5 minutes. If the Teriyaki sauce gets to thick it can be diluted with water. Save this warm sauce.

When the chicken legs have reached a core temperature of 70 degrees Celcius, grill them on the direct zone of the barbecue until they reach a core temperature of at least 75 degrees Celcius. This could go pretty fast, so stay with it. Make sure the chicken legs don’t get burnt. (They should be brown, not black)

Get the chicken legs off the barbecue and put them in a large bowl. Pour the warm Teriyaki sauce over the chicken legs and top it off with the spring onion rings. Serve the chicken wings in Teriyaki sauce in the bowl.

See here for more recipes with poultry: https://www.melebest.com/poultry-dishes/

Have fun barbecuing.