We all like BBQ chicken wings, and this is my own personal method for cooking a great tasting batch of wings that everyone will love.
First you need to make a trip to the local grocer and get some wings. The wings I use aren’t actually called wings, they’re called drummets. This is a small chicken wing with the wing tip removed and they are best since the wing tip doesn’t have much eatable value anyways. Our butcher usually packages about 10 drummets to a pack and I would recommend buying a pack for each guest so you don’t run short.
Next, you’ll want to soak the wings in a brine solution for about an hour. Brine is simply an equal amount of salt and sugar in enough water to cover the drummets. I usually use about a half cup of each depending on how many wings I have. While the wings are in the brine, its time to get the grill ready.
I prefer a charcoal grill using hardwood lump charcoal instead of gas. You can find this type of charcoal at your local grocer and it will produce a better flavor than gas. Use newspaper to start the charcoal in a chimney starter and try to avoid using lighter fluid since this may affect the flavor of the meat. Set the grill up for indirect cooking; this means putting the fire on one side and the meat on the other so that the fire is not directly under the meat. If you are using gas, just turn on one burner if possible and leave the other burner off. I would also recommend rubbing or brushing a light coat of oil on the grilling surface to prevent sticking.
We want the grill to reach about 300 degrees Fahrenheit before adding the wings. While the grill is heating up, remove the wings from the brine and pat dry and place on a single layer on paper plates or a pan. Pour a small amount of olive oil on the wings and rub it in with your hands. You can add the seasoning of your choice at this time if you wish. I usually use Lawry’s seasoning salt on my wings but there are a multitude of different seasonings available so pick your favorite.
Move the wings to the grill, but remember not to place them directly over the fire. Keep the temperature between 250 and 300 degrees while cooking. There is no need to turn the wings but depending on the size of your grill you may want to re-arrange the chicken pieces after about 45 minutes so that the ones that were closest to the fire don’t get overcooked.
After about an hour and a half to two hours of cooking (or about six beers!) its time to add your favorite sauce. I’m still experimenting and so far one of my favorites is Budweiser Chicken Wing sauce but there are many to choose from. Teriyaki is also a good flavor if you want non traditional wings. Brush the sauce on both sides of the wings about 10 minutes before removing them from the grill.