Barbecued Chicken Wings
These are not Buffalo Wings, but barbecued wings, i.e. low and slow. My cousin’s husband wanted me to show him how I did them. After a period of constantly telling him it was time to turn them, he called me the Grill Nazi. They are truly a labor of love, but well worth the effort. I have stated before, that in my opinion, the wing and thigh are by far the most flavorful parts of a chicken.
Creole Seasoned Salt or simply salt and pepper if you have not taken my advice
1/2 cup distilled vinegar
1 cup water
Plastic spray bottle
1 bottle barbecue sauce, I use my Old-style Memphis BBQ Sauce, but your favorite barbecue or
hot sauce will do
1 bottle low-fat blue cheese or ranch salad dressing
Combine the water and vinegar in the spray bottle. Remove the wing tips at the first joint (there is no meat on them). Place the wings on a cookie sheet and season with Creole Seasoned Salt or salt and pepper.
Prepare the grill for direct cooking over a low fire. Place the wings on the grill directly over the fire, all with the same side up. With many wings on the grill it is easy to skip tuning one, while having them all same side up helps you keep track.
Turn the wings every 5 minutes and then spray them with the water-vinegar mixture. These are critical steps. Turning often prevents them from burning, the spraying cools them, and the vinegar adds a subtle flavor. Vinegar is common to most true barbecue. Continue this procedure for approximately 1 to 1 1/2 hours, or until the skin is brown and crispy as though they were fried. Let each person blend a portion of salad dressing and barbecue or Tabasco-style hot sauce on their plate for dipping the wings. You will also need a large bone bowl.