Cookbook:Barbecue Wings

Cookbook | Ingredients | Recipes | U.S. Cuisine | Texas cuisine

Barbecue wings



  • A kettle-style charcoal grill
  • A large chimney starter
  • Natural chunk or hardwood lump charcoal


  1. Combine seasonings and toss with wings. Brush wings on all sides with sauce and refrigerate as long as possible.
  2. Preheat 4 ½ pounds charcoal in the chimney. Disperse evenly around bottom of grill, then reapply grate.
  3. Add chicken and cook, turning often, until internal temperature reaches 165 degrees F.
  4. Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.

Notes, Tips, and VariationsEdit

If you do not know how to use a chimney starter, use a gas grill, or believe the people who sell sickening solvent that they light by being soaked in a chemical, this is how you do it. First, wad up a sheet of newspaper and moisten it with 1-2 tsp vegetable oil. Place it in the bottom compartment, and place your coals in the top compartment. Light, go grab a beer, and wait until the coals are covered with a grey ash, about 15 minutes on good weather. Disperse and cook.