Wood-Fired Chicken Wings

The NFC and AFC Championship games are this Sunday.  Why not make some killer wings to enjoy the games with.  Cooking for Dads host Rob Barrett makes Wood-Fired Chicken Wings.

Cooking with Fire:

  1. Make sure your wood is dry.
  1. When starting a fire make sure to start with rolled up paper, then small twigs, them bigger pieces of wood.
  1. Start the fire at least 30 minutes before cooking.
  1. Once the fire is ready take the coals to one side of the grill creating a hot spot and an indirect heat area.


Wood-Fired Wings

  1. Cut your wings apart by finding the joint between the thigh and the wing. Cut across then down.
  2. Place your wings in a big bowl, evenly coat with olive oil, salt and pepper.
  3. For rubbed wings, combine 1 part brown sugar to 1 part your favorite seasoned salt like Montreal Steak Seasoning. (literally I use this on EVERYTHING these days and keep some fresh in tupperware on the counter.
  4. For Teriyaki wings make a sauce of 1 part soy sauce, 1 part sugar. Bring to a boil then lower heat and let simmer for 5 minutes.
  5. Start wings over high heat then move to the indirect heat for about 10 minutes or until firm or 160 degress internal temp.
  6. Once wings are done place in bowl and toss with sauce like BBQ, Buffalo, or Teriyaki.
  7. You can make the rubbed wings and add sauces as well.
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