Saucy Wings

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
Olive oil
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.

The Verdict: ★★★★½
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.

3 thoughts on “Saucy Wings”

  1. If you are going to leave the tips on, try this little trick. Take the tip, turn it around 180* from the way you have it, and place on the top of the drumette. So the tips would be on the near-side of the front three in your pic. Makes cooking a little more even, and avoids burning the tips. Not my original idea, but I have no idea where I got it from, so I can’t give proper credit. Try it, you’ll like it! Wings look great by the way. I like them done with Carnivore Robust sauce this way.

    1. Great tip tip! I’ve done them that way on whole roasted birds, don’t know why I didn’t think about it for wings. Thanks! I know a lot of folks cut off the tip, but there’s just that little bite of crispy goodness right inside that joint that I love.

      I’m also a fan of the Carnivore sauces. I have a bottle of the sweet that I’m saving for moik balls.

      Chris – she gets back today and the cats and I are VERY happy about that.

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