Chicken Wings with Coarsely Ground Spices
Ask yourself, are there any occasions in which wings aren't a great idea? We don't think so. Dress them up or dress them down. Have them for the big game or at a dinner party. Serve them as an appetizer or make them the star of the meal. Spicy, savory, or sweet, wings are always a hit and are quick and easy to make. This recipe from Adam Perry Lang is not only flavorful, but the coarsely ground spices add a nice texture.
2 hours, 5 minutes
2 hours, 20 minutes
Wood Pellet Flavor -Apple, Cherry, Hickory, Pecan
Preheat an indirect barbecue with a drip pan and a combination of hardwood and fruitwood, a ceramic cooker with a deflector plate and a combination of hardwood and fruitwood, or a charcoal or gas grill with a box or packet with a combination of hardwood and fruitwood to 275°F (learn about the difference between direct and indirect cooking
- Combine all of the seasoning blend ingredients in a large bowl. Add the wings and toss to coat. Combine the BBQ sauce ingredients and set aside.
- Place in the cooker and cook for 1 hour and 15 minutes.
- Remove from the cooker, place in a large bowl, toss with half of the sauce, and place back in the cooker for 25 minutes.
- Remove from the cooker, toss with the remaining sauce and place back in the cooker for 25 minutes.
- Serve immediately.