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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-08-2015, 01:36 PM   #1
captjoe06
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Join Date: 06-03-15
Location: Gloucester, MA
Default Grilling Chicken Wings On the Smokey Joe Weber Grill

To prep for the grill:
Fill 2/3 of your Weber Rapid Fire Chimney with charcoal and put two sheets of newspaper crumpled up in the bottom of the chimney. Light the paper on fire and sit back for about 15 minutes to let the charcoal to get partly white.
Once your charcoal is ready dump the coals and arrange them on one half of the bottom of the grill to set up for indirect heat.
To prep the chicken wings:
Cut the little tiny wing tip of and then separate the drumette from the large part of the wing using either a large kitchen knife or a good set of kitchen shears. Lightly coat with your favorite chicken rub. I put my chicken parts into a tupperware like container, drizzled the rub over the chicken and gave it a light shake to coat them.
At this point they are ready for the grill. Arrange the drummettes with the thickest part on the half of the grill without coals under them but closest to the half of the grill that has the hot coals so they will get the most heat. Then continue to arrange the chicken with the thinnest pieces placed further away from the side of the grill with the hot coals.
Place the grill cover on and choke down the top vent so that it is a little less than half way open to be sure to cook the chicken at a slow pace. After 20 minutes flip your chicken over, add a little seasoning if you’d like and cover it for another 20 minutes.


Place the grill cover on and choke down the top vent so that it is a little less than half way open to be sure to cook the chicken at a slow pace. After 20 minutes flip your chicken over, add a little seasoning if you’d like and cover it for another 20 minutes.
This is after 20 minutes and just before the first flip-


After the second flip take the cover off and cook the wings on direct heat over the coals watching for flare-ups and crisping up the outside. This should be about 2 minutes on each side, directly over the coals.



The wings with nice little char marks and ready to come off the grill.





Plated and ready to eat

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Old 06-08-2015, 01:56 PM   #2
LarryO1947
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Join Date: 04-22-15
Location: Unadilla,NY
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Old 06-08-2015, 05:50 PM   #3
Doog
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Looks good! I like wings!
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Old 06-08-2015, 05:53 PM   #4
mchar69
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Join Date: 02-22-14
Location: Kensington, MD
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I love using the Joe. Yours looks TASTY!
I nudge my bottom vent a bit to knock down the
heat, leave the top fully open, but everything else you do is how I do it.
Can do 4 thighs like that and walk away for 25 minutes and
you will have goodness, too.
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Old 06-09-2015, 05:34 AM   #5
captjoe06
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Location: Gloucester, MA
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Just out of curiosity and because I'm trying to learn as much as I can, is there a reason you close the bottom vent instead of the top one?

Quote:
Originally Posted by mchar69 View Post
I love using the Joe. Yours looks TASTY!
I nudge my bottom vent a bit to knock down the
heat, leave the top fully open, but everything else you do is how I do it.
Can do 4 thighs like that and walk away for 25 minutes and
you will have goodness, too.
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Old 06-09-2015, 09:38 AM   #6
cheez59
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Those wings look pretty good. I used to think frying was the best way to cook wings. My young stepson showed me that I was missing out on some goodness. He grills all of his wings on a Weber kettle and they are fantastic. I now do the same.
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Old 06-09-2015, 12:29 PM   #7
Smoking Westy
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captjoe - the bottom vents on the Weber control the heat, they are the intake as the top vent is the exhaust.

I do the same thing on my WSM - run the top vent wide open and control the temp with the bottom.
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