pitt is wings. So I got my creative juices going and created
BBQ Rubbed Wings v1.0 & Hot Honey BBQ Sauce v1.2.
from camera to computer and I am without Photoshop to fix it.
I took out all the wings and put them in a large bowl of cold water, filled with salt. I don't know how much salt I put in, but it was a lot. I covered the bowl and put it in the fridge for more than an hour. Just like marinating, the longer you leave it, the greater the flavour. After, I dumped out the water and patted down the wings with paper towels to get them ready for rub. But first, I wanted to get a sauce for after the grilling took place.
Hot Honey BBQ Sauce v1.2.
- Margarine (or butter could be used)
- Hot sauce (I used Frank's)
- BBQ Sauce (only had Kraft Garlic on hand)
- Garlic Powder
- Melt butter in sauce pan (medium to low heat).
- Add rest of ingredients until mixture is well mixed.
- Simmer for 20 mins or keep on minimal heat for longer.
What is not useful in this recipe on my part is measurements. I just added ingredients willy nilly. I knew I couldn't make it very spicy because LJ would be having some and wouldn't want it too hot. My rough ratio was 1 part butter, 1 part hot sauce/vinegar, and 1 part bbq sauce/honey. You want it hotter, more hot sauce. Sweeter? More honey. Get the point?
- BBQ Spice Mix
- Garlic Powder
- Coriander Powder
- Red Chili Pepper
- Salt & Pepper
- Mix all ingredients
- Hand rub mixture over wings
- Let rubbed wings sit for at least 20 mins to absorb flavours
The spices all together. I bought the two bags of spices from Bulk Barn. The second bag (Cayenne) was not used because I was pretty sure it was already made of cayenne to begin with (Now, a true bbq enthusiast will not buy bagged spice, but hey, I'm not an expert, yet!). I also have coriander in the mix. Now, normally I hate coriander (or cilantro as known mostly in North America) and often detest its flavour in dishes like pad Thai or salsa, but I find ground coriander to be a delightful spice for bbq.
Finally, I was off to the outdoor patio and ready to start grilling. To read my quick 'How to Prepare a Charcoal BBQ' and some other gratuitous grilled wing photos, head over to HERE.
Finally, the rub mixed onto the wings. I was so excited at this point. Can't wait!
Once the charcoal was red hot and ready, the wings were onto the grill.
Love that first sizzle of flesh on the metal.
All 26 wings rubbed and being grilled . . .
You can see the sauce starting to caramelize and become a bit gooey
on one of the more coated wingettes.
Grill marks: the sign that delight it on its way.
White Hot Coals over Red Hot Love.
I'm just drooling here days later writing this and looking at these picture.
I can't. I have to test right? Just to make sure?
White as snow inside, but so much flavour!
One of the benefits of charcoal cooking is you get that
smokey flavour inbeded in the wings. Hank Hill may prefer
propane because you 'taste the meat, not the heat', but
the heat tastes so good in this situation.
I couldn't, again. There was so much flavour; spicy, smokey, it was all there.
LJ proclaimed "I think I just found my favourite wing. No seriously."
I was a little disappointed in the chicken itself. The wings weren't
particularly big, and I don't think I used enough salt in my brine.
But really, the skin kicked butt.
- The spice rub worked great and the wings were good just like that
- I don't care for packaged wings and I probably never will
- Hot sauce and rub might be too much flavour
- My hot sauce was a slight variation on the hot sauce from HERE
- I had lots of sauce left over and bottled it for later use. Yum
- BBQ makes everything taste good
- Brine needs more salt
- Wings are good.