This is a sure fire way to ensure that your barbeque chicken is not only full of flavor, but the skin will be bite through and cooked to perfection. Too often, chicken cooked on the grill or smoker has skin that is rubbery and too chewy. Cooking chicken with lump charcoal at high heat with a vortex will yield outstanding results. Follow this process and you’ll be able to use whatever flavor profile that you want. Your wings will be so good, you won’t need to back to Wing Stop because you’ll be able to make better chicken in your own backyard!
- Chicken wings or party wings
- Cooking oil or cooking spray, i.e. olive or vegetable.
- Your favorite rub (for this recipe I’m using lemon pepper but you can use whatever flavor that you like)
- 1/2 a stick of butter (more if you’re cooking a large quantity of wings)
1) Remove your chicken wings from the packaging and pat them as dry as you can on all sides. Even better, place the wings on a rack and then put them into your refrigerator for at least 4 hours. If possible, let them sit untouched overnight in your refrigerator.
2) Prepare your grill to cook at 400 degrees. Fill your vortex with charcoal with the narrow end of the vortex facing upward. For smoke flavor, place a wood chunk on the grate directly over the vortex with lit coals.
3) Spray the wings with cooking oil or put them in a bowl and drizzle them all over with cooking oil, i.e. olive or vegetable oil.
4) After your grill reaches 400 degrees, place the wings on the grate, around the perimeter of the vortex. Do not place the wings directly above the vortex!
5) Close the lid and let the wings cook for around 12 or 13 minutes, then flip them over and let them cook for another 12 minutes or so. It’s ok if the temperature inside your grill drops below 400. The temperature is fine as long as it stays around 325 – 375 degrees.
6) With around 3 minutes to go, place the butter in a small cast iron pan and put it above the vortex so that the butter can melt.
7) After the wings have been on the grill for a total of 25 minutes, they are usually ready to come off of the grill. Verify the internal temperature of the wings with an instant read thermometer. We are looking for readings of at least 175 degrees. 180 – 185 degrees is also OK. The wings can handle the high temperature and they will be juicy!
8) Transfer the melted butter to a bowl and then place your wings in the bowl. Toss them around so that the wings are coated with butter.
9) Shake your rub of choice over the wings and toss them again. Repeat the process until the wings are fully coated and the flavor is to your satisfaction.
10) You don’t need to let the wings rest for more than a minute or two. Serve them while they are still hot!
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