Wings with Weber's Kick 'n Chicken


 
R

Robert McGee

TVWBB Gold Member
Man, what a difference a few weeks make - remember all of that snow? Now, look at it:



Just so you don't think I am a "one trick pony" with my love for Jerk Chicken...
I decided to do some full chicken wings on the WSM but seasoned with Weber's "Kick 'n Chicken" seasoning (came with that great Grill Spray that Weber has introduced). I sprayed the top grate on my 14.5" WSM and lit a full chimney of mostly new but some used Kingsford. I added three pieces of Pecan Wood and assembled the smoker. I let it heat for five minutes, the temp hit 350 degrees with all vents open and no water pan:



In the meantime, my wife had brined the chicken and added an ample amount of Weber's seasoning on top of a light coat of EVOO. After the smoker pre-heated for five minutes or so, I put on the chicken:


After about 35 minutes, wings on the flip:



Ten minutes more and I started saucing:



After another five minutes for the sauce to set, off they came:



Here's your plate (there are other wings "in the wings"...:rolleyes:).



These were some of the best wings I have had. If you bought one of the Weber value packs with the spray, you might want to try the Kick 'n Chicken.

By the way, the last time I did wings on the WSM, I neglected to use the spray. The chicken stuck terribly and some of it pulled apart. This time, using the Weber spray, there was absolutely NO sticking. I am a FAN!

Keep on smokin',
Dale53:wsm:
 
Nice flappers Robert.

(I'm running out of adjectives/accolades for all the cooks in the photo gallery. All the grub looks spot on. I bet it tastes even better).
 
Barb and I use the kickin' chicken on all sorts of stuff, also a fan of the Weber spray. Great looking wings Robert!
 
Robert, perfect wings and again that kickin' chicken is awesome stuff. Like the pics also.
 
Yum! Well.... that does it - I'm getting one of those big Foster Farms 6 packs when we go to Costco today.
 
Tim McCann said:
Can't go wrong with Kick-N-Chicken! But just 2 wings on that plate?
Click to expand...
I cannot tell a lie - I ate more!:rolleyes: (and more...)

NOTE:
Just in case I failed to mention it. We use a Jaccard (meat tenderizer) to "jook" the chicken before brining (or marinating, for that matter). It allows the process to go deep into the meat for even better flavor. Here's the one we have been using:
http://www.amazon.com/exec/obidos/ASIN/B00004UE7Y/tvwb-20

The holes in the skin allow the fat to drain early and leads to MUCH crisper skin. We LIKE that:D!


Keep on smokin',
Dale53:wsm:
 
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