Part of growing as an amateur chef is realizing that you have so much to learn from others. My friend Eric Cheek and his wife Melissa invited us to their home for chicken wings. Never have I had such succulent yet crispy chicken wings that make you want to cluck cluck cluck with flavorful happiness. So what is a food and garden blogger to do? Have my inaugural guest on my vlog. Check out our video as Mr. Cheek and I explain how to make the easiest and best chicken wings ever just in time for the height of football tailgate season. Low and slow is the rule but trust me you won't be disappointed. The magic all happens on the grill.
Whole Chicken Wings with the Drum Attached (4lbs)
Fresh Ground Salt
Fresh Ground Pepper
Spicy Garlic Seasoning by The Spice Hunter (Or Brand of Your Choice)
Squirt Bottle with Water for Flame Ups
Canola or Vegetable Cooking Spray
Pat dry the wings and apply salt, pepper and seasoning liberally to each side for your taste preference on a large platter or dish.
Preheat a gas grill to approximately 350 degrees.
Spray hot grill liberally with cooking spray. Use caution as the spray is flammable.
Place wings skin side down on the hot gill. You will need to babysit the grill for the first thirty minutes spraying down any flame ups. Grill the wings skin side down for 15 minutes precisely. Then flip the wings and grill for another 15 minutes.
Then, flip the wings again and grill for 10 minutes per side. You may adjust the temperature at this point to induce a bit of a crust.
Remove to a platter and serve plain or with a sauce of your choice.