I love wings!
There is not a restaurant I have visited where I haven’t placed an order if they are on the menu, just to try them out.
Whether they are buffalo, lemon pepper, Old Bay, you name it, I want to try them with both Bleu Cheese and Ranch dressing.
However, our favorite wings are an unsauced, spicy herb blend, with a great crispy bite.
Sometimes we leave the wings whole or cut them down to “party wings”, or how you see them at restaurants or pubs. Totally your choice on how you want to prep them, based on the time you have.
Ingredients:
- 1 shaker of Lawry’s Seasoned Salt
- Seasoning blend mix – Sea Salt, Spices, Rosemary, Garlic powder, Onion powder, Paprika, Red Pepper Flakes. (Equal parts are used and can be edited based on your tolerance to spice)
- 2-4 lbs of whole chicken wings
Grill set up:
- Set up the grill for offset cooking and bring the temperature up to 375 degrees.
Instructions:
- (Optional) Separate the wings into drums and flats
- Mix your “Seasoning Blend”
- Lightly coat the wings top and bottom with the Lawry’s Seasoning Salt
- Coat the wings top and bottom with your seasoning blend
- Allow the wings to begin to sweat and let the seasoning adhere
- Place the wings directly over the heat on the grill. Flip regularly to not let them burn. (Tip: I start with all of the wings over the heat, but then pull the flats off the flame and allow the drums to continue. After the drums are ready, I place the flats over the direct heat to finish cooking.)
- Once all of the wings have been cooked, I pull them from the direct heat and allow the skin to crisp up.
- Wings are completely cooked at 165 degrees, but can go higher, if looking for a crispy skin.
- When ready, pull the wings and add them to a bowl for service.
- There is no need for a sauce, but if you would like to add one to the bowl and mix, now is the time.
Brews, Q, & Bad Decisions! 