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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 with these rotisserie chicken wings!
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 my rotisserie chicken wings 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. And you’ll want some rotisserie fries, too!
Update: Since posting this I’ve also made fries using the Only Fire rotisserie basket. See my post on the results here.
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.
Rotisserie Chicken Wings
- 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.
Nutritional values are approximate.
7 thoughts on “Rotisserie Chicken Wings”
What temp on the grill?
I didn’t check the temp actually. The key is to have the grill as hot as possible everywhere but directly under the wings. Direct heat or flame will burn them, you’re aiming for high-temperature indirect heat.
Hope that helps,
Thanks for sharing. Sounds good!
Hi, do you have to thaw the wings first or can you start with frozen wings?
I started with fresh wings. I’ve never tried frozen. I would think it might work, just take longer. Wish I could answer your question but it’s not something I’ve attempted. If you do try it, I’d greatly appreciate you letting me know your results.
I’ve read that most of the rub falls off from the tumbling action in the basket. Has this been your experience? Some say to just coat the wings with oil, cook ’em, and then add the rub and sauce. What say you? BTW, I’ll be using the Napolean basket with a Joetisserie on a BGE. Thanks. Bill
Hi. I actually had a pretty good experienced with the seasoning sticking to the wings. The oil certainly helped. I think it might depend a bit on the seasoning. Large-grind coarse seasonings might tend to fall off as the rotisserie spins. Finer ones should stick better.
You could definitely cook them without the seasoning and then season/sauce after they’re done. I rather like that idea, actually. Or season them before and add more afterwards if you end up losing too much to the ‘spin’.