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

HOT WINGS

  Date: January 21, 2011
  Favorite: Poultry
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Info
This recipe from SERIOUS BARBECUE used a new to me technique for making the wings that proved quite effective. The wings receive a spice rub and then go into a disposable foil pan along with some butter and water . The pan is covered with aluminum foil and cooked indirectly at 375 for 45 minutes. After it come out of the covered pan the wings are dried and brushed with canola oil. The wings go back out to the grill to be crisped up for 10 minutes a side. While on the grill, the wings get brushed with a mix of some of the cooking liquid plus grated Anaheim chile and grated garlic. Once off the grill, the wings are tossed in the Buffalo sauce and served. These wings were the moistest chicken wings I’ve made on the grill. The skins were nicely crisp and the wings were nice and spicy from both the rub and the Buffalo sauce. If you want some spicy Buffalo style wings these are a great choice.
Recipe Source:
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Meathead
Serious-Barbecue:
Hot Wings - Page 274
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

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