Wings can be tricky on the grill. After a lot of experimenting, here is what I have been using lately to get some tasty results.
1. In a shaker container (like an empty rub container) combine 3 parts seasoning and 1 part baking soda. The baking soda will help to dry out the skin and create a crispy wing.
2. Season chicken wings by first covering lightly with olive oil. Then season liberally with the rub/baking soda mixture.
3. Let the chicken sit for about 30 minutes in the fridge, uncovered, for the rub to start to sweat.
3. I then place on the grill at 300 degrees and cook until the wings reach 160 degrees internal temp.
4. I then sauce the wings and place back on the grill and cook at 400 degrees. I then cook until around 185 degrees.
Serve with blue cheese and ranch dressing for dipping, and carrots & celery sticks.
- A smoker grill
- A digital meat thermometer
- 2 pounds chicken wing pieces drums and flats
- 1 cup seasoning or rub
- ⅓ cup baking soda
- 2 tbsp olive oil
- 1 cup wing or BBQ sauce of your choice
- In a shaker container (like an empty rub container), combine the seasoning and baking soda. If you need more, maintain the 3:1 ratio. The baking soda will help dry out the skin and create a crispy wing.
- Season wings by first covering lightly with olive oil. Then season liberally with the rub/baking soda mixture.
- Allow chicken to sit in a single layer on a cookie sheet in the fridge for 30 minutes.
- Preheat your grill to 300°.
- Arrange chicken wings on grill rack, leaving room between each piece.
- Cook for 30-40 minutes until the internal temperature reaches 160°.
- Sauce the wings in a large shallow bowl.
- Increase grill temperature to 400°.
- Place wings back on grill until internal temperature reaches 185°.
- Serve with blue cheese and ranch dressing and carrot and celery sticks.