I just couldn't stop myself...

[Sheila Cochran]

Thawed out some chicken wings, made up a batch of Neely's rub recipe (courtesy of Food Network):

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar



Gave the wings some love with the rub while the trusty Performer was getting up to temp...and proceeded to cook us up a little snack before the Purdue / Notre Dame game.

Ok, so the term "little snack" is relative!! All's I gotta say is this WAS finger-lickin' good...

 

[V_Rocco]

They look delicious! How did you cook them (direct or indirect)?

 

[Sheila Cochran]

Indirect. Used a little more than half full chimney of KB banked on the side, wings on other side. Grill temp averaged about 350. Closed the lid and let it go for about an hour, never flipped them - just rearranged back to front for the last 20 minutes or so.

 

[Robert McGee]

Sheila;
Nice job! I use my 22.5" OTG for wings and chicken parts as much as I use my WSM for this task. Either way, they both do a fine job. Yours look GREAT!

FWIW
Dale53

 

[Sheila Cochran]

Thanks guys! Last time I cooked wings, I did it the same way - put em on, closed the lid, and didn't look for an hour. Man, the skin goes 'pop' when you bite into them ! I figure all the fat has rendered out of them, right?

Forgot to mention that I do put just a little bit of apple wood in, not much though - just two SMALL chunks.

 

[Noe]

Wow awesome looking wings, bet they tasted as good as they looked.

 

[Bob H.]

Those are magnificent looking wings! My brother is at the game. Go Boilermakers!

 

[Bill - Bigbill]

Great looking wings. I'll be giving your method a try soon.

 

[Dwain Pannell]

I love snap in my chicken skin, too. Those look great!

 

[Sheila Cochran]

Thanks all, and congrats to Notre Dame!

 

[Gary S]

Great job Sheila. Really nice looking wings. It never ceases to amaze me how these kettles can cook so evenly from one side to the other using the indirect method.

 

[V_Rocco]

Thanks for the heads up, Sheila. I'm going to be frying my wings today (NFL Football), but I'm definitely going to try your method in the future.

 

[Regina S]

Great job Sheila! Thanks for the recipe, I love wings, I and definitely going to try these!

 

[Leo Rousseau]

Looks very very delicious Sheila!!! Good for you!!!

 

[Jim McKelvey]

Looking great Sheila! ND needs to start playing a lot better or its going to be a long season! We really miss KLM, Manti and Zeke! Not to mention EG!

 

[Bill Schultz]

Nice cook Sheila they look delicious, I prefer chicken done in the grills too cause I like the skin texture to be crispy.

 

[Tony R]

Fantastic!!
I love chicken wings.

 

[Rolf Jacobsen]

Oh my..... this looks awesome!

 

[Elaine W]

Sheila, thank you for the recipe and instructions. I am still learning so the "how to" is really appreciated. With carrots and warm grilled pineapple it was a great meal. My 16 year old beagle gives it 4 paws up. She was bouncing up and down trying to get me to hurry and give her more, more, more.

~ Elaine

 

[~Mark~]

I've done a lot of things on the Performer, but never thought of wings. I read your post and literally said "Goink" I'll bet you could get two or three dozen going for a pre-cook snack