BBQ CHICKEN WINGS INGREDIENTS: 3 LBS. PARTY CHICKEN WINGS 2-3 TBSP. GUSTO’S GEORGIA BBQ RUB YOUR FAVORITE WING SAUCE (OPTIONAL) |
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DIRECTIONS: IN A LARGE BOWL SPRINKLE GEORGIA RUB OVER CHICKEN PIECES AND TOSS TO COAT.
(FOR GAS GRILLS): Make sure to have a drip pan placed underneath your cooking area; preheat all gas grill burners on high for 10-15 minutes; turn off two middle burners (this will be your cooking area); with tongs and a folded paper towel, lightly brush unlit grates with cooking oil; place coated wings onto unlit grill gates, cook for 20 minutes with the lid closed. Flip the wings and cook for an additional 15-20 minutes with the lid closed. The internal temperature of the chicken should register 165F. Apply barbecue sauce of choice, if using, and grill another few minutes until sauce sets.
(FOR CHARCOAL GRILLS): Make sure to have a drip pan placed underneath your cooking area; set your grill up for indirect cooking (use 1/2 full chimney starter worth of coals) and bring temperature of grill to medium-high heat. (For smoky-tasting wings throw in 2 cups of preferred soaked wood chips directly onto the heated coals); with tongs and a folded paper towel, lightly brush unlit grates with cooking oil; Place coated wings onto grill grates not over the direct heat with the drumstick facing the heat; close lid and cook for 20 minutes; flip wings and cook for an additional 15 minutes and transfer wings onto heated side for 5-10 minutes to give the wings a nice char. The internal temperature of the chicken should register 165°F. Apply barbecue sauce of choice, if using, and grill another few minutes until sauce sets.
(FOR KETTLE GRILLS w/ Vortex insert): Place a Vortex in the middle of the kettle and fill with wood charcoal and wood chips of choice (cherry and hickory woods are great for this cook). Heat grill to 250°F. Place wings around in a circle around but a little bit away from the Vortex. Cook for 1-1.5 hours, flipping every 20 minutes until the internal temp of the wings reach 165°F. Apply barbecue sauce of choice, if using, and cook an additional 10 minutes until the sauce sets.
(FOR GAS GRILLS): Make sure to have a drip pan placed underneath your cooking area; preheat all gas grill burners on high for 10-15 minutes; turn off two middle burners (this will be your cooking area); with tongs and a folded paper towel, lightly brush unlit grates with cooking oil; place coated wings onto unlit grill gates, cook for 20 minutes with the lid closed. Flip the wings and cook for an additional 15-20 minutes with the lid closed. The internal temperature of the chicken should register 165F. Apply barbecue sauce of choice, if using, and grill another few minutes until sauce sets.
(FOR CHARCOAL GRILLS): Make sure to have a drip pan placed underneath your cooking area; set your grill up for indirect cooking (use 1/2 full chimney starter worth of coals) and bring temperature of grill to medium-high heat. (For smoky-tasting wings throw in 2 cups of preferred soaked wood chips directly onto the heated coals); with tongs and a folded paper towel, lightly brush unlit grates with cooking oil; Place coated wings onto grill grates not over the direct heat with the drumstick facing the heat; close lid and cook for 20 minutes; flip wings and cook for an additional 15 minutes and transfer wings onto heated side for 5-10 minutes to give the wings a nice char. The internal temperature of the chicken should register 165°F. Apply barbecue sauce of choice, if using, and grill another few minutes until sauce sets.
(FOR KETTLE GRILLS w/ Vortex insert): Place a Vortex in the middle of the kettle and fill with wood charcoal and wood chips of choice (cherry and hickory woods are great for this cook). Heat grill to 250°F. Place wings around in a circle around but a little bit away from the Vortex. Cook for 1-1.5 hours, flipping every 20 minutes until the internal temp of the wings reach 165°F. Apply barbecue sauce of choice, if using, and cook an additional 10 minutes until the sauce sets.
