Monday, November 17, 2014

Char-grilled Garlic Parmesan Hot Chicken Wing recipe - How to grill the perfect wing on a mini wsm

These wings rocked!  Hot with a garlic finish.  I hope you give these wings a try!  Hot sauce video is not complete yet.  I will make sure it is the next video I post.  The Mini WSM is the perfect cooker for this method.  I was able to fit 2 dozen wings on one rack.

Fire up the Mini WSM and stabilize temp around 275.  Add a couple small chunks of hickory to the coals.  While temp is stabilizing mix the rub and apply lightly to the chicken wings. 

Cook wings for 20 minutes on in-direct heat and then flip.  Cook about 10 minutes and then shred Parmesan on top of wings.  Wait 5 minutes and shred more Parmesan.  Hit up both sides of the wings with 2 rainings or parm. 

While waiting for the wings to cook assemble the sauce.

Set up the Mini WSM for direct cooking and cook wings an additional 2 minutes per side.  Be careful though as they will burn quickly. 

Toss the wings in the sauce and serve with blue cheese dip, celery and carrot sticks.

The Rub
1 T Light Brown Sugar
1 T Paprika
1 t Ancho chili powder
1/2 t Black Pepper
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t dried herbs
1/4 t Cayenne

Parmesan Cheese (I used Peccorino Romano)

The Sauce
1 Crushed Clove of Garlic
1 T Browned Melted Butter
2/3 C Hot Sauce (preferably homemade)
1 T Fermented Hot Chili Sauce

Sliced Carrots
Sliced Celery
Blue Cheese dip

Here is a similar hot sauce to the one I used on the wings -

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