Slow grilled spicy chicken wings

This one was supposed to be a secret, but with only a few more weeks of summer left, I thought, why not?  I’ve only shared this recipe with one other person, and my understanding was it was either my life, or the recipe.  It was a tough choice, but I gave it up.

So what the hell?

Chicken wings.  Arguably the most succulent part of the chicken.  They don’t have an incredible amount of meat, which is good, but they do have a lot of connective tissue and.  Hence flavor.  They require a long cooking time as well…

There are a few tricks to cooking chicken wings ‘quickly’.  Blanch them or steam them and then fry or grill them is the easiest.  But what fun is that?  Slow grilling… it’s a technique, and in my opinion, there is no substitute.  Smokey, lots of indirect heat, and loads of those bold flavors I so passionately talk about.  Enjoy the grilling process.  This recipe isn’t completely about the food, it’s also about the experience of making the food.  Making something incredible.

So, without further delay, here is one of my grilling favorites!

Slow grilled spicy chicken wings

Prep time: 5 minutes
Inactive cooking time: 1 hr
Active cook time: 1 hr

Ingredients:

20 picnic wings, broken down into segments (cut at the joints)
1 cup Franks hot sauce
2 tbsp dark chili powder
1/4 cup vegetable oil
2 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
1 tsp cayenne powder
2 tbsp monteal chicken rub
kosher salt
1 tbsp ground black pepper
1/4 cup low sodium soy sayce

Method:  Marinade the chicken in everything except the salt.  Really work the spices into the wings.  Let sit, covered, room temp 1 hr

Bring a wood grill to temp, let the coals turn white, and move them to one side of the grill (for indirect cooking).  Liberally salt both sides of the wings.  Make sure the cooking grates are clean and well oiled.  On the hot part of the grill, sear the chicken.  Move them to the indirect side, and cook, slowly, covered, turning occasionally, until extremely tender and slightly crispy.  They should be very dark red and slightly caramelized.

Serve immediately.

For sauces, I prefer something like a black bean dip, guacamole, ponzu aioli, or something that will contrast the flavor of chilis, not hide or ruin it.  Of course, they are finger food and work best at bbq’s or with friends, not as a ‘main course entree’.   I love this recipe.  It’s easy, and the flavors are insane.

Enjoy

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