I have cooked my share of wings and then some. On my Char-Broil Big Easy. And on a smoker. Sometimes, on a charcoal grill using the Vortex BBQ. Deep fried. Slow cooked. Any way, any time, I do love wings. Heck, I even put together a free eCookbook full of wings, using homemade and store-bought sauces. But until now I had never cooked wings using a rotisserie basket on my grill. One thing is for sure, this is not the last time I’ll be doing it, either. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here!
I coated the wings in a just a bit of oil first. Then I tossed them with my favorite wing seasoning. That’s it. For the rotisserie all you need is a super hot indirect fire. You don’t want flame directly beneath the wings as they will drip, and that’ll cause flare-ups and burning. So keep the fire around the wings, but not below and your wings will come out as great as mine did.
Resist the temptation to open the lid to your grill while the wings cook. But I have to admit, I peaked once or twice because hey, it’s cool to see wings toss around in a basket. It’s the ultimate in food porn.
Also try my super-easy rotisserie whole chicken.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Rotisserie Chicken Wings
Prep Time 1 hour
Cook Time 25 minutes
Servings 6 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons
- Your favorite wing seasoning
I used my Fire-Eater rub
- Your favorite Buffalo wing sauce
Place wings in a large resealable baggie or container. Add the oil and seasoning. Seal and toss to coat. Refrigerate for 1 hour.
Fire up your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. I put a disposable pan under the basket to catch and drippings. On a charcoal grill you'll want to keep the lit coals in front of and behind the rotisserie. For a gas grill you want any burner(s) to the left and right of the basket to be lit if your burners run from-to-back. If your burners run from left-to-right you want to have the burner(s) in front of and behind the basket to be lit. If you have an infrared burner above your basket, light it also and turn it to medium-high. All other burners should be on high.
Transfer the wings to the basket and place on your grill. Turn on the rotisserie and close the lid. You want high heat, so no peaking. Let the wings cook for 20 minutes before checking them. They should start to crisp and the meat will start to pull back from the bones. Mine ended up taking 25-30 minutes until they got how I liked them.
Carefully remove the wings from the basket and sauce and serve.
I recently smoked a big block of Velveeta. When I first mentioned the idea you could actually hear the gasps. Half were in amazement, half were not impressed. Well, for those not on the smoked Velveeta train, time to admit you were wrong because it’s crazy, crazy good! My first recipe for it? Yep, smoked Velveeta macaroni and cheese!
You could make this recipe with ‘regular’ Velveeta instead. But I have to say, smoked Velveeta macaroni and cheese is something special. The flavor is just right. The creaminess is what you’d expect.
This recipe is also fantastic using smoked cheddar cheese, something I’ve made a few times also. You can also find smoked cheddar in most stores. Sadly, you cannot find smoked Velveeta in stores. Yet.
Smoked Velveeta Macaroni and Cheese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 -10 servings
- 1 tablespoon kosher salt
- 1 pound dried elbow macaroni
- 6 tablespoons unsalted butter divided
- 3/4 cup diced sweet onion
- 1 pound smoked Velveeta chopped (you can substitute smoked shredded cheddar)
- 1 cup milk
- 1/2 teaspoon dry mustard
- 1 1/2 cups Panko breadcrumbs
Preheat oven to 350 F
Bring a large pot of salted water to a boil. Cook the pasta until al dente, 7 minutes. Rinse and drain well.
Drain water from pot and add 2 tablespoons of butter over medium-low heat.
Add the onion and cook until just soft.
Add the cubed Velveeta, milk and mustard. Stir and let cook until the cheese has melted and is smooth, stirring often. You want the sauce to thicken until it sticks to a spoon, 10-15 minutes.
Stir in the cooked macaroni. Pour into a lightly greased 9" x 13" baking dish.
Bake for 30-40 minutes or until golden brown and hot.
Melt the remaining 4 tablespoons of butter in a small saute pan.
Add the Panko and stir until golden brown, about 5 minutes.
Sprinkle breadcrumbs over the mac-and-cheese. Slice and serve.
Steven Raichlen’s The Barbecue! Bible is always a go-to book for me on all things barbecued. It is crammed full of so many fantastic recipes that I make time and time again. Like these smokehouse beans. They are so easy to make (with items I always have in my pantry or fridge) but come out just divine. Don’t waste your money on the canned version when you can make delicious BBQ beans on your smoker in less than 4 hours.
If you’re not a fan of liquid smoke, feel free to leave it out. But you’ll want to make up for it by making sure that your smoker is producing a good bit of smoke, so add a few extra chunks of wood if you do. Using double-smoked bacon will also add more fantastic smoke flavor.
You can also make smokehouse beans on a grill. Just use indirect heat. If you’re using a gas grill you might want to add a few chunks of wood to a wood box. If you don’t have one, that’s ok. The liquid smoke will still give you that smokehouse flavor.
Also try my peach BBQ beans.
These smokehouse beans are so easy to make but come out just divine. Don't waste your money on canned barbecue beans. These are so much better.
Prep Time 15 minutes
Cook Time 3 hours
Servings 8 servings
- 8 slices thin-cut bacon cut into 1/4" pieces
- 1 large onion finely chopped
- 3 cloves garlic minced
- 30 ounces canned kidney beans rinsed, drained
- 15 ounces canned black beans rinsed, drained
- 1/3 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup bottled barbecue sauce
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon dry mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon liquid smoke
- 1/2 cup beer plus more, if needed
- kosher salt
- freshly ground black pepper
Fire up your smoker for cooking at 225 F. I used plenty of hickory wood because I wanted a good amount of smoke flavor.
Cook the bacon pieces in a large pot or Dutch oven. Drain all but 2 tablespoons of the fat (optional).
Add the onion and garlic. Stir and cook until starting to soften, about 5 minutes.
Add the remaining ingredients. Transfer to a disposable pan and onto the smoker.
Smoke 2-3 hours, stirring occasionally. If the beans get too thick, stir in a bit more beer.