recipe from Greg Rempe, host of The BBQ Central Show
serves 6 as appetizer
3 pounds chicken wings, joints separated, tips removed (save for
1/2 teaspoon garlic powder
1 teaspoon cayenne powder
2 teaspoons paprika
1 teaspoon salt
freshly ground black pepper
1. Mix all ingredients of the dry rub in a large bowl or sealable
bag. Add the wings and toss to coat evenly.
2. On charcoal grill: Start your kettle grill with a bucket full of
coal, wait till they’re nice and hot. When ready, dump the bucket on one
side of the grill leaving the other side bare. Put the wings on the hot
side the grill. Cook the wings until the coating starts to caramelize
and you get some black grill marks, flip the wings and and repeat. Move
them to the cool side of the grill, cover and cook for 30-35 minutes
(less time if you like your wings juicy, Greg likes his drier).
On gas grill: Turn one side of the grill to high heat, the other side
on medium-low heat.
In oven: Preheat oven to 400F. Line a baking sheet with parchment
paper or tin foil (this is an important step unless you want to spend an
hour scrubbing your pan after cooking). Lay a baking rack on top of the
baking sheet and place the chicken wings on top of the rack. Bake for
20 minutes, flip the wings and bake for another 15-20 minutes.