What you'll need and how to do it...
Ingredients
- 2 dozen chicken wings
- Meat Church Hickory AP BBQ Rub
- Sauces of your choice. In this video we use Frank's Hot Sauce and a homemade Alabama White BBQ Sauce.
Tools
- Wire rack to air dry the wings in the fridge
- Instant Read Thermometer
Prepare the wings
Lay your wings on a wire rack that is on a sheet pan. Place the wings uncovered in the refrigerator for 8 hours to allow the skin to dry out. This is easily done overnight.
Prepare your grill
Prepare your grill at a temperature of 400. It's ok to go even high as 450. In this video we used a Traeger Timberline with Meat Church pellets. For such a hot and fast quick cook, any pellets will do as the smoke flavor is minimal.
Grill the wings
Remove the wings from the refrigerator. Season with Meat Church Hickory AP on all sides. Allow to adhere for at least 15 minutes. Place the wings on the grill &when the wings reach 165 flip them and continue to cook.
Using your Instant Read Thermometer, remove the wings once they reach your desired internal temperature. I cook my wings until they reach at least 185 degrees. It will help them crisp up and they can take the heat.
Finish\Sauce the wings
Divide the wings into piles for your various finishing flavors leaving some as "dry rub wings" if you desire. In a large bowl toss the wings in your favorite sauces.
Place the wings back in the grill for 5 minutes to set the sauce. Skip this step if you prefer your wings "wet". Remove from the grill and allow to cool. Garnish your wing spread with celery, carrots, homemade ranch dressing and blue cheese.
Enjoy!
