- 1oz kosher salt
- 1 quart water
- 2 Pounds of chicken wings (whole)
- The Spice Coach® Cajun Spice Blend (to coat)
- The Spice Coach® BBQ Spice blend (to coat)
1 – Chix wings, separate the flat from the drum at the joint and remove tips
2 – Add salt in water.
3 – Add wings and refrigerate min 3-4 hours
4 – Drain and rinse wings, lay on a wire screen and refrigerate, uncovered until dry
5 – Place wings in plastic bag and add either spice (or split 1/2 & 1/2) and coat wings
6 – Light one chimney full of wood charcoal.
7 – When all the charcoal is lit and covered with gray ash, pour out the gray ash, pour out and arrange the coals on one side of the grill, cover gill and allow to preheat for 5 minutes.
8 – Clean and oil the grilling grate.
9 – Add wood chunks(optional) on top of the grill, and once burning and producing smoke, place wings on the cool side of the grill, cover, and cook until skin is browned and crisp, about 20 minutes.
10 – Move wings to the hot side of the grill. Cook until slightly charred, about 2 to 3 minutes.
11 – Remove wings and serve immediately.
12 – Coat with more spice
2 – Add salt in water.
3 – Add wings and refrigerate min 3-4 hours
4 – Drain and rinse wings, lay on a wire screen and refrigerate, uncovered until dry
5 – Place wings in plastic bag and add either spice (or split 1/2 & 1/2) and coat wings
6 – Light one chimney full of wood charcoal.
7 – When all the charcoal is lit and covered with gray ash, pour out the gray ash, pour out and arrange the coals on one side of the grill, cover gill and allow to preheat for 5 minutes.
8 – Clean and oil the grilling grate.
9 – Add wood chunks(optional) on top of the grill, and once burning and producing smoke, place wings on the cool side of the grill, cover, and cook until skin is browned and crisp, about 20 minutes.
10 – Move wings to the hot side of the grill. Cook until slightly charred, about 2 to 3 minutes.
11 – Remove wings and serve immediately.
12 – Coat with more spice