Wings recipe?

[landgraftj]

Daughter and wife enjoy wings, me ehhh. Anyway, they want me to try some soon. Looking for an easy recipe that's not too hot or spicy. Grill around 350 or so? How long should they be on? I'd imagine indirect then transfer to direct to crisp. Funny how I've never made these simple wings before 

[LightningBoldtz]

a varity of ways can work, you really can't messup wings.  I would go indirect then direct to crisp up for sure.

[DirectDrive]

I'm usually around 300 when I do chicken and always indirect.
A simple chicken rub that should win them over is Montreal Chicken Seasoning.
You could rub on a bit of oil for "glue" and then dust them with MCS.

For doneness, I just eyeball 'em....once they acquire that nice, brown color they're done.

[1buckie]

   Terry, check out this thing Z did with brining / marinade:

http://weberkettleclub.com/forums/grilling-bbqing/hot-sauce-brined-wings/


Soak 'em, you can pick the spiciness level from right at the start, eliminates the need for fiddling with saucing each & every one of the tiny little buggers......this may even get me to do wings sometime......

Winz has a good response that tells the tale..............

[MacEggs]

Yeah, don't overthink wings, Terry. They are very simple.
As DD mentioned ... some oil for "glue", then MCS. Any seasoning you like with chicken will do.

I happen to use a 2nd grate for about 4+ lbs of wings, all indirect.
The first hour, the intakes are about one-third open, then fully open to finish them up.
Take them off, sauce them up with some BBQ sauce, then back on to help the sauce set-up, and get all gooey. 
Been using this method lately, and I have been getting crispy wings. They are now wife-approved. 

[landgraftj]

Awesome guys, thanks for the tips so far!

[DirectDrive]

Nice looking wings, Mac !
Looks like you have mastered the art of applying the sauce so the sugars don't burn/blacken.




Here's an easy sauce that I've been monkeying with...

Simple BBQ Sauce

1/2 Cup Ketchup (or Heinz Chili Sauce for more tang)

2 TBSp Dark Brown Sugar

2 TBSP Worcestershire

1 TBSp Cider Vinegar (omit if using Chili Sauce or reduce amount for less tang)

1 Dash Hot Chili Sauce (or 1/8 Tsp Cayene Pepper)

1 Tsp Garlic Powder

1/4 Tsp Mustard Powder

1/4 Salt

Combine ingredients in sauce pan.
Bring to simmer while whisking occasionally.
Cool and enjoy.

Yield = 5 oz

[landgraftj]

Sauce sounds good, may have to try that one!

[mike.stavlund]

Terry, I'm also just getting started in the wings game.  I had Teer's wings at the Mid-Atlantic Meetup, and asked him for his recipe.  I hope he doesn't mind me sharing it here.

The Rub:
1/2c Paprika
1/4c Brown Sugar
1/4c White Sugar
1/4c Granulated Garlic
2 tbs Onion Powder
2 tbs Sea or Kosher Salt
1 tbs Black Pepper
1 tbs Chili Powder
1 tbs Oregano
2 tsp Cayenne

Teer taught me to just smoke them nice and low (225-250) for an hour or more, then crisp them up over direct heat.  I think he sauces them (with a standard off-the shelf sauce) a couple of times at the end of the cook. 

When I made them for my kids, I left out the cayenne, and they were still pretty tasty.  I also used this rub on some chicken parts, which was good too.  Except the rub is fine-tuned for tiny wings, so you might need to bump up the salt on thicker pieces for good seasoning. 

I also used the rub to make my own sauce... sweated some shallots, deglazed with bourbon (yes, Terry, you can use Jack Daniel's though I much prefer Buffalo Trace  ;-), then add ketchup, worchestershire (sp?), a bit of cumin, and some tomato paste for thickening.  It was pretty good.

[landgraftj]

Perfect Mike, thanks for the tips. Bourbon is fine but I'll try my JD for this one