I’ve been loading up on lots of “man food” while my dear wife is away on her trip. Of course, wings had to be on the menu at least one night.
6 fresh chicken wings
1-2 tablespoons barbecue rub (Dizzy Pig’s Swamp Venom)
1/2 cup barbecue sauce (John Henry’s Honey Barbecue Sauce)
In medium bowl, lightly coat wings with a couple glugs of olive oil. Dust the wings with some of the rub and give them a toss. Dust and toss again, making sure that all of the wings are covered with the rub.
Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the refrigerator for at least 2 hours, and preferably overnight.
Set up your grill for an indirect cook over medium-high (400°F) heat. On the Big Green Egg I use about half a fire box full of lump charcoal and an inverted plate setter to diffuse the heat.
Put the wings on the grill skin side down, close the lid, and let them cook for 30 minutes. Flip them and let them go another 20 minutes.
Brush the wings on both sides with the barbecue sauce. Let them cook 10 minutes more and brush them again. Let them cook 5 more minutes, brush one last time, then serve ’em up with more barbecue sauce on the side for dipping.
Lovey wings – nice herby heat from the rub wrapped in a rich tomato sweetness. The wings were fall-apart tender, yet still juicy with a nice crisp skin.
The only thing lacking was a little more heat up front. Maybe I should have hit the wings harder with the Swamp Venom. After all, wings aren’t really man food unless they require beer to put out the fire.