My latest BBQ Accessory is the Vortex for the Weber (or BGE, etc.). I really like that it allows an intense indirect heat as well as a really intense sear zone. But anyway... you can make this recipe using any indirect method. But the secret to extra crispy is baking powder. You can get a "fried-like" buffalo wing using this method. Check out some of our other chicken wing cooks.
What you need:
- Chicken wings (parted)
- Seasoning - 1 TBS per pound
- Baking Powder - 1 TBS per pound
- Wing Sauce - 1 TBS per pound
What to do:
Prepare chicken wings. I cheated and used drumettes here. Coat wings with a mixture of the baking powder and selected seasoning. We used Zest Coast Cannon Fire. But any seasoning will do. We obviously recommend our chicken category winners: Zest Coast Original and Citrus Rush.
Set up grill for indirect heat and place wings on grill grate area without heat directly below.
Check wings about 15 minutes in. Turn wings. Grill should be between 350 and 425F.
Check again at the 30 minute mark. I like them to get to between 195 and 205F. Here they needed 5 to 10 more minutes.
Cap'n Tip: So the whole key to successful grilling is the proper "cook to" temperatures. So you gotta have a quality quick read thermometer. We use the Thermapen® Mk4
When done to your liking, toss in wing sauce. I like them on the drier side and use the sauce sparingly.