Cookbook | Ingredients | Recipes | U.S. Cuisine | Texas cuisine
- 24 chicken wings, tips removed, cut in half at the joint
- 1 ¼ cups barbecue sauce
- 2 tbsp paprika
- 2 tbsp lemon pepper
- 1 tbsp salt
- 1 tbsp black peppercorns, cracked
- 1 ½ tbsp ground cayenne pepper (optional)
- 1/2x3 hickory wood chips
- A kettle-style charcoal grill
- A large chimney starter
- Natural chunk or hardwood lump charcoal
- Combine seasonings and toss with wings. Brush wings on all sides with sauce and refrigerate as long as possible.
- Preheat 4 ½ pounds charcoal in the chimney. Disperse evenly around bottom of grill, then reapply grate.
- Add chicken and cook, turning often, until internal temperature reaches 165°F.
- 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.