I’ve been anxious to throw these on the grill since I put in my chicken order this past week. This is my favorite chicken wing recipe. I shared the gist of it in the “wings” thread a few days ago, but here it is again... this time with some succulent pics.
Rather using my buddy’s homemade bbq rub, this time I used some stuff put together by Bearded Butcher, which is actually pretty similar. I highly recommend the BB spices and sauces. They are top notch. I did half in the HOT and half in the ORIGINAL. Note: the HOT actually is fairly hot... I went a little too heavy with it and was nearly sweating during dinner.
I utilize a Vortex stainless steel insert, which intensified the heat and also creates perfect heat circulation in a kettle style grill for awesome indirect cooking. Once the charcoal is ready, I arrange the wings around the perimeter, stick a thermometer in the deepest part of a wing, then throw a chunk of apple wood over the Vortex and close the lid. The beautiful thing about cooking this way is it’s nearly impossible to burn the wings as long as you’re watching your thermometer.
I take them up to 180-185 and then open the lid as give them one flip. I always make sure to finish them to at least 200 degrees. Usually it’s more like 205-210. My personal preference is overcooked wings > undercooked wings. If your charcoal temp is in the sweet spot they should take close to an hour to cook. Today I was in a hurry and got it too hot... put in too much charcoal and it was running close to 500 degrees and they only took 40 minutes. They were still excellent but not quite as juicy as I’d like. Perfect temp is between 350 and 400 degrees. The end result will be crispy skin and moist, fall of the bone meat. The wings should pull apart with almost no effort at all.
Usually I eat them dry but sometimes I throw on a little Tabasco hot wing sauce. Enjoy!
Rather using my buddy’s homemade bbq rub, this time I used some stuff put together by Bearded Butcher, which is actually pretty similar. I highly recommend the BB spices and sauces. They are top notch. I did half in the HOT and half in the ORIGINAL. Note: the HOT actually is fairly hot... I went a little too heavy with it and was nearly sweating during dinner.
I utilize a Vortex stainless steel insert, which intensified the heat and also creates perfect heat circulation in a kettle style grill for awesome indirect cooking. Once the charcoal is ready, I arrange the wings around the perimeter, stick a thermometer in the deepest part of a wing, then throw a chunk of apple wood over the Vortex and close the lid. The beautiful thing about cooking this way is it’s nearly impossible to burn the wings as long as you’re watching your thermometer.
I take them up to 180-185 and then open the lid as give them one flip. I always make sure to finish them to at least 200 degrees. Usually it’s more like 205-210. My personal preference is overcooked wings > undercooked wings. If your charcoal temp is in the sweet spot they should take close to an hour to cook. Today I was in a hurry and got it too hot... put in too much charcoal and it was running close to 500 degrees and they only took 40 minutes. They were still excellent but not quite as juicy as I’d like. Perfect temp is between 350 and 400 degrees. The end result will be crispy skin and moist, fall of the bone meat. The wings should pull apart with almost no effort at all.
Usually I eat them dry but sometimes I throw on a little Tabasco hot wing sauce. Enjoy!
