Saturday, September 17, 2011

BBQ or Barbecue Chicken Wings

Unless you're just one of those chicken haters, everyone else has their favorite variety of chicken wings. Whether you like to Buffalo, sweet and spicy, Asian sticky, orange sesame or in this case, barbecue, at some point you can't get enough of those chicken wings. For me, on the bone, slow grilled with a sweet and spicy barbecue sauce is the way to go.

Marinade - at least 4 hours, overnight for max flavor

For  4-5 lbs chicken wings, about 16 pieces, tips cut off, flats & drums NOT separated
2 12 oz beers -good ol' American light beer works great
1 Lime - zest & juice
3-4 Jalapenos sliced w seeds, or seeded & diced for heat control
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
Or 1 tbsp Dad's Rub in place of Black Pepper & Garlic for extra pop.
Barbecue Sauce - Homemade or favorite store brand (try mine it's really good)

Start with nice clean grill grates, lightly rubbed with oil to prevent sticking, Pre-heat grill on high. I like to fire it up to about 400 degrees if you have a temp gauge on your grill. Reduce heat to medium low, place wings "skin" side up, cover grill and DON"T TOUCH for 15 minutes unless you get a fire flare up. For charcoal grills, don't have the grate set too low on the coals. Flip after fifteen minutes and put first light coat of barbecue sauce on the side that just cooked. If your grill is like mine, you may be switching wings around from hot spots so they cook evenly. Drop cover & let go for another fifteen minutes. Flip & sauce the just cooked side, cover & grill for 10 more minutes. Last flip & BBQ Sauce, another 5 minute should do.


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