Ingredients
As many wings as you need. Try and buy large ones. The Four Saucemen The Chicken Rub, Culley’s Buffalo Wing Sauce. Duck fat spray or olive oil spray.
INSTRUCTIONS
For best results prepare the wings the night before.
Separate the “Flapper” from the “Drummie” and discard the wing tip. Place on a grill rack over a plate. Place in the fridge uncovered for the night. This will help dry out the skin.
Set your Barbecue up for indirect cooking at 225f with two pieces of smoking wood. We use oak in the BBQ Class and at home.
Spray a light coat of Duck Fat Spray and coat all sides with The Chicken Rub.
Once barbecue has reached a stable 225f place your wings on the grill over the tray.
Turn the wings every 10 minutes. You will see the colour start to change. Use your internal meat thermometer and check the wings. You are looking for an internal temp of 165f to start. This may take 30-40 minutes depending on the size of the wings. Remove the wings and place in a bowl big enough to toss the wings in some Culley’s Buffalo Wing sauce #2 for a little heat, #6 if you can handle some fire.
Open the air vents on your barbecue and heat to 450f. Place the wings back in the barbecue. You can cook to colour or internal temp. I take ours to 175-185f internal temp. This will help crisp the skin. There are many accessories available to help grill your wings. Vortex, flip n grate etc. Do what works for you.
Grab a few beers and enjoy!
Sarah and Adam