Redhot
is Blowin Smoke!
These were soooo worth it! Nice flavor profile, nice heat. Glad Guerry bought 3 bags! I had a family sized bag of party wings, turned out to be 23, only 7 of which were not drumettes. Put chicken in zip lock with 1/4 cup Dust and 1/4 cup EVOO. I actually was sick over the weekend and didn't cook til last night so they sat in the fridge in the marinade for 3 days:icon_blush:. The only difference I could see between others who only marinated for an hour or so was that it seemed the Dust actually soaked into the wings a bit more.
Removed from marinade and added quite a bit more HDD.
We used Kingsford Hickory briquettes, about a third of a chimney lit over a chimney of unlit and let the kettle go to 350, it stayed between
350~375 for the entire cook.
They were done indirect for 20 minutes then flipped, cooking for another 20.
They were then removed to a cookie sheet while the grate was removed and coals spread around for a final sear. They seared over hot coals for a minute per side or less. Deguerre was insistant that I sear for one minute per side and time it...when is he gonna learn that I am the chicken master. Had we done that, they would have been burnt to a crisp. My way, I actually got bite through skin that was slightly crispy. And this was actually the first time I've ever done bone-in chicken on the grill. I was very happy with the way they turned out!
Served with some blue cheese dressing for dipping (but hardly dipped at all they were so fantastic) and raw broccoli with bacon/ranch dipping sauce.
Nice skin! So YUMMY! Awesome rub...be warned though, if you don't like it hot, try mixing it with a sweet rub to tone down the heat. It was perfect for me and deguerre though!
Thanks for looking!!!:becky:
Removed from marinade and added quite a bit more HDD.
We used Kingsford Hickory briquettes, about a third of a chimney lit over a chimney of unlit and let the kettle go to 350, it stayed between
350~375 for the entire cook.
They were done indirect for 20 minutes then flipped, cooking for another 20.
They were then removed to a cookie sheet while the grate was removed and coals spread around for a final sear. They seared over hot coals for a minute per side or less. Deguerre was insistant that I sear for one minute per side and time it...when is he gonna learn that I am the chicken master. Had we done that, they would have been burnt to a crisp. My way, I actually got bite through skin that was slightly crispy. And this was actually the first time I've ever done bone-in chicken on the grill. I was very happy with the way they turned out!
Served with some blue cheese dressing for dipping (but hardly dipped at all they were so fantastic) and raw broccoli with bacon/ranch dipping sauce.
Nice skin! So YUMMY! Awesome rub...be warned though, if you don't like it hot, try mixing it with a sweet rub to tone down the heat. It was perfect for me and deguerre though!
Thanks for looking!!!:becky:
) But it was well worth the wait! Those look GREAT! I'm so happy you guys like the new Hab rub. :becky: :becky: :clap2: :clap2:
