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THE WING DING(GRILL METHOD)

1 PACK OF CHICKEN WINGS
BONEFOOD DRY RUB
1 LARGE ONION
APPLE CIDAR VINEGAR
1 BOTTLE BONEFOOD S.C. MUSTARD SAUCE

see images on right

  1. WASH WINGS ,CLEAN AND CUT OFF TIPS WITH SCISSORS LEAVING THE DRUMSTICK AND WING PORTION STILL ATTATCHED
  2. IN A LARGE BOWL PLACE WINGS , GENEROUSLY SEASON WINGS WITH BONEFOOD DRYRUB. LET STAND FOR 30 MINUTES. GENTLY ADD VINEGAR TO THE SIDE OF THE BOWL TRYING NOT TO DISTURB SEASONING ON WINGS. ADD 1 LARGE CUT UP ONION AND LET WINGS SOAK FOR 1 TO NO MORE THAN 6 HRS. YOU ARE BASICALLY MARINATING THE CHICKEN.
  3. REMOVE CHICKEN FROM MARINADE AND PAT DRY USING A PAPER TOWEL, IF YOU LIKE YOU CAN LIGHTLY SEASON THE WINGS AGAIN WITH MORE DRYRUB.PRE-HEAT GRILL CLEAN AND OIL THE GRATE.
  4. COOK WINGS ON LOW TO MED HEAT AROUND 300 deg.(same for smoker) COOK ON DIRECT HEAT.
  5. TURN WINGS EVERY 10 TO 20 MINUTS KEEPING AN EYE ON THEM AND MAKING SURE THEY DON’T BURN,REPEAT THIS PROCESS UNTILL A DESIRED GRILLED COLOR AND TEXTURE APPEAR

WHEN WINGS  ARE ALMOST DONE BRUSH OR TOSS WINGS IN A BOWL WITH  S.C. MUSTARD SAUCE, REPEAT A COUPLE OF TIMES AND WATCH FOR CARAMALAZATION, DON’T LET THE WINGS BURN, BUT TRY TO ACHIEVE DESIRED DONENESS USUALLY ABOUT ANOTHER 20 TO 30 MINUTES

  1. FOR A SLIGHTLY SWEETER WING TRY THE CAROLINA RIB SAUCE USING THE SAME METHOD, THEY ARE DELICIOUS

                                                                             
approximate cooking time: 1hr. 20 min.

 

 

 

 

 

 

 

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