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:
- Make sure your wood is dry.
- When starting a fire make sure to start with rolled up paper, then small twigs, them bigger pieces of wood.
- Start the fire at least 30 minutes before cooking.
- Once the fire is ready take the coals to one side of the grill creating a hot spot and an indirect heat area.
- Cut your wings apart by finding the joint between the thigh and the wing. Cut across then down.
- Place your wings in a big bowl, evenly coat with olive oil, salt and pepper.
- 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.
- 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.
- Start wings over high heat then move to the indirect heat for about 10 minutes or until firm or 160 degress internal temp.
- Once wings are done place in bowl and toss with sauce like BBQ, Buffalo, or Teriyaki.
- You can make the rubbed wings and add sauces as well.