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Chicken Wings with Coarsely Ground Spices

Description

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.

Summary

Yield
Servings
Prep time
15 minutes
Cooking time
2 hours, 5 minutes
Total time
2 hours, 20 minutes

Wood Pellet Flavor -Apple, Cherry, Hickory, Pecan

Ingredients

1 T
Dried oregano
1⁄4 c
mild chile powder
24  
whole, fully intact, chicken wings
1⁄4 c
sweet paprika
1 T
dehydrated onion flakes
1 T
dehydrated garlic flakes or slivers
1 T
crushed coriander seeds
1 T
crushed black pepper corns
1 T
crushed hot red pepper flakes
1⁄4 c
Sugar in the Raw or other turbinado sugar
1 1⁄2 c
BBQ sauce
1⁄4 c
Hot Sauce
1  
Japanese soy sauce
2 T
Honey
2 T
Apple cider vinegar

Instructions

  1. 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

  2. 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.
  3. Place in the cooker and cook for 1 hour and 15 minutes.
  4. Remove from the cooker, place in a large bowl, toss with half of the sauce, and place back in the cooker for 25 minutes.
  5. Remove from the cooker, toss with the remaining sauce and place back in the cooker for 25 minutes.
  6. Serve immediately.

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