Jim H.
TVWBB All-Star
Last minute decision to grill some wings with some homemade fries. SWMBO just bought a french fry cutter, and we wanted to try it out. What better (Besides a burger of course) than wings?
Seasoned my portion with Tony Chacherie's Creole Seasoning and Myron Mixon's chicken rub, and the fam got some lemon pepper and garlic powder on theirs.
Fired up the Performer with 2/3 chimney of KBlue, divided into the charcoal baskets. Seared the wings for a few minutes, then moved to indirect to finish. I used a chunk of pecan wood for this cook, and I was afraid it would be too strong, but it gave a nice smoky flavor without overpowering the chicken.
Here they are on the grill. The fam won't eat anything remotely spicy, even though my so-called "hot" wings aren't very hot at all, I still keep them separated when cooking & saucing.
Pulled @ 170° after about 40 minutes, and rested for a few before tossing them in the sauce. No pics of the Teriyaki wings, as I gave them to the fam before I finished saucing mine so they could eat. They just don't understand food pr0n.
Tossed in some Frank's Hot sauce with some melted butter, along with a few dashes of modified No.5 sauce and some dry chicken rub.
Here's your plate. Easy and quick chicken goodness. Thanks for looking!
Today's dinner will be St. Louis ribs on the WSM, provided I remember to take some pics while cooking.
Seasoned my portion with Tony Chacherie's Creole Seasoning and Myron Mixon's chicken rub, and the fam got some lemon pepper and garlic powder on theirs.
Fired up the Performer with 2/3 chimney of KBlue, divided into the charcoal baskets. Seared the wings for a few minutes, then moved to indirect to finish. I used a chunk of pecan wood for this cook, and I was afraid it would be too strong, but it gave a nice smoky flavor without overpowering the chicken.
Here they are on the grill. The fam won't eat anything remotely spicy, even though my so-called "hot" wings aren't very hot at all, I still keep them separated when cooking & saucing.
Pulled @ 170° after about 40 minutes, and rested for a few before tossing them in the sauce. No pics of the Teriyaki wings, as I gave them to the fam before I finished saucing mine so they could eat. They just don't understand food pr0n.
Tossed in some Frank's Hot sauce with some melted butter, along with a few dashes of modified No.5 sauce and some dry chicken rub.
Here's your plate. Easy and quick chicken goodness. Thanks for looking!
Today's dinner will be St. Louis ribs on the WSM, provided I remember to take some pics while cooking.
