I Got That Bang: Dub Shack BBQ Presents Bang Bang Wings

My Weber kettle keeps dropping bangers.

But, before I get into this two-ingredient recipe, let me shout out the inspiration behind this week's recipe: Caeli! My daughter has exquisite (for an 11YO) taste, but for real, here's how she became the muse for great barbecue. Earlier during the break, I didn't feel like cooking so being the Dad I can be, I asked her want she wanted. Fifteen minutes later, I pulled out of the Panda Express drive-thru pointing the truck towards Kroger to the idea of bang bang wings. I made bang bang shrimp back in September 2023 during Season 3 of Tailgating For Everyone, so why not try it with wings? Here is what came of it.

INGREDIENTS 

Chicken wings (approximately two pounds)

Bang bang rub

Bang bang sauce

STEP ONE. Take your wings from the packing and pat them dry on all sides. Remember, dry wings cook better in high heat than otherwise if you're curious about why your pellet or charcoal wings taste better than the ones that get oven baked. Apply a moderate shaking of Bang Bang rub on both sides of the wings and set aside for the flavors to permeate into those flats, drums, whole wings, and those dang flippers I forgot to throw away when I broke down the 40 lb box I bought a while back from my local grocery store. 

In the meantime...

STEP TWO. Light your grill and set it up for two-zone cooking. Because I would rather be in-and-out on these emerging hot days, my Weber kettle got the assignment plus the underrated private lump charcoal that Tractor Supply gives steady work! Once my chimney ashes over on top, I remove it and bank those coals to one side for the quickest fifteen minutes of the week. 

STEP THREE. What I did not tell you is how cramped two pounds of chicken wings are on my kettle. However, those suckers cook fast! Give them a flip after five minutes and then again at the ten-minute mark. Party wings (rather, wings in general) are edible at 165 degrees but it is always wise to take them up to 185-190 degrees - a little char is the flavor boost they need. Pull the wings at 185 and let them rest for another fifteen minutes before serving. 

Remember that ugly bottle of boom boom shrimp sauce that I snagged from Walmart? You can pour the sauce on your finished8 wings, or set them aside in a dipping cup. Since I was also cooking shrimp (see the picture below), I took pitmaster liberty of saucing the shrimp heavily and a more moderate approach to the wings. 

Enjoy!

My take: This recipe happened because Little Miss Sunshine wanted Panda, and it does not disappoint. I also find myself in a season of experimental cooks before the traditionalists come out of the woodwork griping about my flavor profiles on grilled or smoked meats. Both proteins were certified, and my miss stems from using store brand boom boom sauce. Maybe I'll make my own bang bang sauce next time.

Anyway, thank you for reading and trying out this recipe. Y'all know I got that bang on me, so be on the lookout for fun stuff over the next few weeks. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!