The Freaks Come Out At Night: Dub Shack BBQ Presents Grilled Chicken Wings

If you recall the mango wings I made earlier this year during Super Bowl week, this is a similar method but different taste. 

INGREDIENTS

Chicken wings

Fire and Smoke Society's Chicka Licka Bam Bam barbecue rub

STEP ONE. Using a wire rack, position all of the chicken wings that you think your party are going to eat and let them air dry overnight in the refrigerator. To aid the crispiness of those wings, you may add a bit of cornstarch before putting them to bed. One thing that absolutely does NOT need to happen is to let raw chicken sit outside with no regard because salmonella is a very real thing. 

STEP TWO. Light your grill in that two-zone fire we like so much. Since I haven't bought the compartment parts for my Weber Kettle yet, I used a few chunks of peach wood with charcoals on one side and the empty space to place the wings. In the meantime, season the wings with Chicka Licka Bam Bam on both sides allowing them to sweat it out for a spell. Once the temperature gets to 350, place those guys on the cooler side of the grill and let them work their magic.

STEP THREE. You don't have to stand over wings but be certain to check them for color after fifteen minutes with the Thermapen, and turn over for even color on both sides. Chicken is ready at 165 degrees but with this cut, they can go to 175 or 180 without any issue. 

STEP FOUR. Pull the wings from the grill, let them rest for about fifteen minutes, and enjoy!

You'd be amazed by what a different flavor profile does with wings. Since they turned out a bit spicier than I expected and my wife sent them away, I'll have to tone down the Cajun heat next time around. Y'all have to try them out - I put that on my Weber kettle - and tell me what they taste like. As always, thank you for your continued support of the movement. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!