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

BBQ TEX-MEX CHCIKEN WINGS

  Date: December 26, 2008
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I stumbled across this recipe while visiting Paul Kirk’s website for a totally different reason. Other than the LOUISVILLE WINGS I have not found a chicken wing recipe I have liked yet. This one is simple in that there is no marinading ahead of time. You simply mix up the BBQ sauce just before cooking and apply it during the last 10 minutes of the cook. This is because the high sugar content of the sauce would burn if you left it on the grill too long or at too high a temperature. I made these wings the day after Christmas in 30 degree weather. I have started experimenting with direct grilling on the gas grill during the Winter. I am happy to say that while they did take a bit longer, not too long ago I would have said I’d have to wait for spring to make these ribs. I liked them enough that I will making them again in the spring, if not sooner.
Related Blog Entries:
Recipe Source:
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Cooks Country
Paul Kirk's "BBQ is Now" Blog:
BBQ TEX MEX WINGS
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

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