The trick is to smoke the meat and not make the meat smoke

BBQ CHICKEN WINGS WITH FIERY MUSTARD BBQ SAUCE

  Date: May 31, 2010
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
II was having such great results from the recipes in the COOK'S ILLUSTRATED SUMMER GRILLING GUIDE 2010 that I decided to revisit some of the earlier editions. This recipe came from the 2009 edition. The wings received a simple rub and they were cooked indirectly for 20 minutes. I added apple chips to the smoker drawer to give the wings a touch of smoke. I also threw some GRILLED NEW POTATOES on the lit burners being used to heat the wings indirectly. The recipe had 6 different BBQ sauce recipes to chose from. I picked one called Fiery Mustard BBQ Sauce which was a blast of hot & sweet. The sauce went on the wings after they had finished cooking indirectly and went over the lit burners for a quick sear. When the wings were done they got some more BBQ sauce. The sauce was used for dipping the finished wings in too. The wings were nice and crispy and the sauce was amazing with a spicy blast & a sweet citrus flavor. Bottom line: No leftovers.
Recipe Source:
Alt image
Americas Hometown Favorites
Cook's Illustrated Summer Grilling Guide 2009:
Chicken Recipe: BBQ Chicken Wings - Page 57

BBQ Sauce Recipe: Fiery Mustard BBQ Sauce - Page 58.
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs