There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Barbecue Hot Wings
Although barbecue hot wings are mainly associated with the city of Buffalo, many places lay claim to having the best hot wings in the world. Barbecue hot wings taste delicious when served as an appetizer or even a main course. Depending upon the weather conditions and the time of year, the wings can be cooked on the grill, in a smoker or in an oven. The basic preparation is the same for all three methods of cooking, though each has its own distinctive flavor. The following are steps you can take if you want to barbecue hot wings. Add this to my Recipe Box.
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Things You'll Need
- Barbecue grill
- Coals
- Aluminum foil
- Metal bowl
- Spicy barbecue sauce
- Large bowl
- Peanut or corn oil
- Chicken rub, spicy
- Metal tongs
- Stem thermometer
- Large platter
Instructions
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Place coals on half of the grill, leaving the other half empty. Cover the empty half with aluminum foil to catch drippings.
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2
Turn the grill on to high, or approximately 350 to 375 degrees F and cover.
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3
Place a metal bowl with the barbecue sauce of choice on the hot side of the grill over the coals to begin heating.
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4
Place whole chicken wings in a large bowl and sprinkle them liberally with peanut or corn oil. Use your hands to toss the wings so they are well covered.
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Dust the wings with your favorite spicy chicken rub, usually a combination of paprika, garlic, plenty of hot peppers and salt. Use your own recipe or purchase at grocery stores.
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Move the sauce over to the side of the grill without coals, and lay the whole chicken wings on the grill above the coals with a pair of metal tongs.
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Sear the wings thoroughly on both sides until darkened, approximately three to four minutes per side, depending upon their size. Move them to the side with indirect heat as they become seared on the outside.
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Add four to five chunks of hickory wood or mesquite, approximately 2 inches square, scattered among the coals.
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Place the chicken wings over the coals, close the lid on the grill and allow the wings and sauce to smoke for 45 minutes to 1 hour.
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Measure the internal temperature of the plumpest wings with a stem thermometer. When it reaches 165 degrees F, remove the chicken from the grill to a large platter. Place a bowl of sauce in the middle and drizzle some sauce over the chicken wings.
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Tips & Warnings
Barbecue turkey hot wings are delicious and some claim is even better than chicken hot wings.
Wash the chicken wings before using, remove any pinfeathers and pat dry with paper towels.
Don't handle utensils after handling raw chicken. Always thoroughly wash your hands first.
Sanitize all surfaces, cutting boards and utensils with a mixture of one part chlorine bleach to nine parts water.
Use disposable plastic gloves when handling raw chicken and change as necessary.
References
Resources
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