Spring Time Means Wing Time: How to Cook the Perfect Hot Wing

The first day of Spring 2015 is Friday March 20th. Yesterday, to celebrate, we christened the grill with a batch of hot wings. I love Spring!

It was sprinkling a bit so we fired up the grill under the carport. I don't recommend that as it can get a bit smokey and you may get yelled at for leaving the door open. My brother-n-law, Jeremy has one of those awesome charcoal chimneys. If you don't own one of these get one today. I did a quick search and found them online at Academy Sports. Your coals will be ready in half the time without fluid. (nothing is worse than meat that taste like lighter fluid)

We cooked up some wet and dry wings.

The recipe:

Use natural chicken wings. No pre-breaded or frozen!

Mop your wings with olive oil and lay on the salt and pepper.

The magic comes with the wet or dry sauce while on the grill.

Wet sauce....whatever suites you. Pete's, Moore's, BBQ, it's all about what you like. Use a mop to apply wet sauce a few time during cooking turning the wings each time you apply.

Dry 'rub' - 1 part garlic powder, 1 part crushed red pepper, 1 part blackening seasoning, 1/4 part ranch powder, 1 part red pepper. Apply liberally to half cooked wings. ( Add your dry mix to a zip-lock bag then add your wings and shake) then back to the grill to finish cooking.

Your grill temp will determine your cooking time. If you have to test one, that's OK. The wings are done at 165°. I like to have a little 'crust' on the edges though.

Moore's Buffalo wing sauce is pretty darn good. We add some to a bowl with a lid then shake the wings like crazy.

Lay out some fresh cut celery and ranch dressing on the side and you are ready to showcase some fantastic wings, wet or dry!