wings Archives - Life's A Tomato

Crispy Cajun Wings on the Char-Broil Big Easy

Got a Char-Broil Big Easy? Think you can’t join the tailgating crowd with it? That it’s just for turkeys? Well, wrong! It’s time to fire up and make some fantastic crispy Cajun wings on the Char-Broil Big Easy! These great wings take just a little effort, just a little time, and they come out absolutely fantastic. And the sauce is nothing to sneeze at either! These are great tasting wings too!

It’s Super Easy

There are just two simple steps to making crispy Cajun wings on the Char-Broil Big Easy. First, you need to air dry the wings coated in seasoned baking powder (not baking soda) overnight in a fridge on a wire rack. This helps dry out the skin, making it easier to get it crispy later. And second, when it comes time to cook the wings, make sure you don’t over-crowd your Big Easy. The high heat circulates around the wings helps crisp up the skin.

Load Up

You can use a bunk bed basket (and you’ll want to) for more wings. And in fact, if you’re patient, you can fit two bunk bed baskets into the Big Easy at once. Or do like me and get more than one Big Easy and have a wing-cooking funfest!

Char-Broil The Big Easy Bunk Bed Basket

Don’t Forget The Sauce

Sure, you can use any sauce you want on these wings. But you’ll want to keep that Cajun theme going and make a batch of the sauce below. It has a nice spicy kick to it with a great flavor that compliments the seasoned wings perfectly.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Check out my favorite appetizer and desserts made on the Big Easy!

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5 from 1 vote

Crispy Cajun Wings on the Char-Broil Big Easy

Tasty, crispy wings!

Course Appetizer

Cuisine American

Keyword Big Easy, wings

Prep Time 12

Cook Time 45

Servings

Calories 769kcal

Equipment

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 tablespoons baking powder
3 teaspoons Cajun seasoning or more, to taste

For the sauce

¼ cup unsalted butter
¼ cup Louisiana hot sauce
1 tablespoon Worcestershire sauce

Instructions

For the wings

Place the wings in a large bowl or resealable container.
Combine the baking powder and Cajun seasoning.
Sprinkle half of the seasoning mix over the wings.
Using your hands, toss the wings to coat.
Add the remaining seasoning and repeat.
Transfer the wings to a wire rack over a baking sheet.
Place in the fridge 12 hours or overnight to dry out the skin.
Fire up your Big Easy.
Lightly spray the basket and the bunk bed basket with non-stick spray. Let the Big Easy preheat for 5-10 minutes.
Add the wings to the baskets and lower into the Big Easy. Do not let the wings touch or overlap. You can stand them on end if you want to fit more wings into the baskets. You can also use up to two bunk bed baskets at a time, adding more cooking area.
Cook until the wings are lightly browned and crispy, usually 30 minutes. While the wings are cooking make the wing sauce.
Transfer the wings to a large bowl. Pour as much sauce as desired over the wings and toss to coat. Serve hot.

For the sauce

Melt the butter in a small saucepan over medium heat.
Stir in the hot sauce and Worcestershire.
Reduce heat and keep warm until ready to use.

Notes

Wings towards the bottom of the cooker may cook faster so check them after 30 minutes.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Pub Sauce Smash Burgers

Oh man did these Pub Sauce smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful sauce that is a combination of just about every good burger sauce you can think of. It’s reminiscent of a creamy steak sauce but it’s not too thick. It’s got a hint of sweetness. A bit saltiness. A little Asian-inspired flavor. And my favorite, garlic. Every bite is an unami-festival. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. Sure, there are a few ingredients, but nothing fancy and nothing complicated.

Amazing Burgers

Making Pub Sauce smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.

Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds

Also try my smash burger patty melts.

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5 from 1 vote

Pub Sauce Smash Burgers

Get those patties nice and thin and use quality fresh toppings.

Course Main

Cuisine American

Keyword smash burgers

Prep Time 15

Cook Time 20

Servings

Calories 831kcal

Ingredients

For the sauce

¾ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon brown sugar packed
1 tablespoon Worcestershire sauce
1 tablespoon chives minced. You can substitute green onions
1 clove garlic minced
¾ teaspoon fresh ground black pepper

For the burgers

1 pound ground beef formed into four 4-ounce patties
kosher salt to taste
ground black pepper to taste
4 hamburger buns
4 slices cheddar cheese or American cheese
4 pieces iceberg lettuce torn or chopped
4 slices tomato
4 slices onion
6 slices dill pickle chips

Instructions

For the sauce

Combine all ingredients. Refrigerate until ready to use.

For the burgers

Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
Place the patties on grill. Smash down with a spatula or grill press.
Grill the burgers for 2-3 minutes per side.
Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
Toast the buns as desired.
Make the burgers by first spreading some of the sauce on the bun bottoms.
Add a burger patty.
Add onion, lettuce, tomato and pickle slices.
Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Weber Original Burger Press, Black

Grillaholics Stuffed Burger Press and Recipe eBook – Extended Warranty – Hamburger Patty Maker for Grilling – BBQ Grill Accessories

Air Fryer Wings

Well, I admit it. I had no idea how good wings made in an air fryer (mine is made by Dash) could be. I figured, meh, Air Fryer wings… But, like my convection oven wings, they came out moist, tender, and with great crunchy skin! These wings make for the perfect quick lunch, which is why they’ve quickly become a standard dish around our house. I didn’t need any help with my wing addiction, these just made it worse!

No Sugar, No Burn

I recommend that you use a rub or seasoning that doesn’t contain sugar when you make air fryer wings. Now, you can certainly add a sweet rub after the wings are cooked, but that seasoning will tend to burn if you have it on the wings while they cook. Just good old salt is fine. The salt won’t overpower the wings and will let you add any sauce or seasoning later without having to worry about the tastes conflicting with each other.

I use a pretty straight-forward air fryer, that doesn’t have a lot of bells (ok, it has a bell for when the timer goes off!) and whistles. It gets the job done.

DASH Deluxe Electric Air Fryer + Oven Cooker with Temperature Control, Non-stick Fry Basket, Recipe Guide + Auto Shut Off Feature, 1700-Watt, 6 Quart – Aqua

Also try my crispy convection oven wings.

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5 from 1 vote

Air Fryer Wings

Well, I admit it. I had no idea how good wings made in an air fryer could be. I figured, meh, air fryer wings… But, like my convection oven wings, they came out moist, tender, and with great crunchy skin!

Course Appetizer

Cuisine American

Keyword air fryer, wings

Prep Time 5

Cook Time 30

Servings

Calories 320kcal

Equipment

Air Fryer

Ingredients

6 large chicken wings flats and drumettes separated, tips discarded or saved to make stock
Your favorite wing seasoning avoid seasonings containing sugar
Your favorite wing sauce warmed, if refrigerated

Instructions

Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer's recommendation.
Toss the wing flats and drumettes with the seasoning.
Add the wings to the basket (be careful it's hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
Cook at 360 F for 12 minutes.
Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again at 360 F.
Flip the wings one last time. Cook another 6 minutes at 400 F.
Remove and toss with your favorite wing sauce.

Notes

Nutritional values do not include the seasoning or sauce.

Nutrition

Nutritional values are approximate.

MFTEK XL Air Fryer Accessories-Air Fryer Rack Set of 2, Multi-purpose Double Layer Rack with Skewer, Compatible with XL Power Airfryer Philips

8 Inch Air Fryer Accessories, XL Air Fryer Accessories with Recipe Cookbook for Air Fryer Oven Microwave Air Fryer Accessories

Meijer Sweet Chili Wing Sauce

Visit my other site, For The Wing, for all things chicken-wing!

“Blown away” were the first words that crossed my mind when I took my first bite of chicken wings (cooked using a Vortex) tossed in Meijer’s Sweet Chili wing sauce. With no artificial flavors, I found the sauce to be nothing but pure goodness.

The sauce has a nice heat level, not too much and not too little. A little sweetness and the perfect consistency. Not too gloppy, but perfect for sticking to wings and your fingers. Better than many top shelf wing sauces and a whole lot cheaper.

My wife’s favorite eat-out wings are the Thai’R Cracker wings from Quaker Steak and Lube. She said that the Meijer sweet chili wing sauce is at least as good and maybe a bit better. That’s saying a lot.

Melinda’s Craft Wing Collection – Craft Wing Sauce & Condiment Gift Set for Buffalo Wings – Black Truffle Hot Sauce, Thai Sweet Chili, Sticky Asian, Garlic Parmesan, Habanero, & Ghost Pepper Wing Sauce – 12 oz, 6 Pack

Also try Meijer’s Medium Buffalo wing sauce. Not too spicy, but just right!

I picked up a bottle each of all of the wing sauces from Meijer. Stay tuned for my results with each!

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5 from 1 vote

Meijer Sweet Chili Wing Sauce

“Blown away” were the first words that crossed my mind when I took my first bite of chicken wings tossed in Meijer’s Sweet Chili wing sauce.

Course Appetizer

Cuisine American

Keyword Asian wings

Prep Time 1

Cook Time 45

Total Time 4 45

Servings servings

Calories 312kcal

Author Mike

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips discarded
2 tablespoons vegetable oil
Kosher salt to taste
freshly ground black pepper to taste
Meijer Sweet Chili wing sauce to taste

Instructions

Place wings in a large resealable baggie or container.
Add the oil, salt and pepper. Seal and toss to coat.
Refrigerate for 1-4 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Toss wings with sauce before serving.

Notes

Nutritional values do not include the wing sauce.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Anchor Bar 5 Pack Gift Box

Slow Cooker Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

I’m usually a crispy, grilled or fried chicken wing kind-of-guy. But I am open to other ideas, and I can’t pass up a tasty wing no matter what. So I went into the idea of cooking wings in my slow cooker with an open mind and empty stomach. What resulted were very tasty, very tender wings covered in a fantastic homemade Buffalo wing sauce. Slow cooker chicken wings made a believer out of me.

Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor. These wings aren’t just covered in sauce, there’s sauce all the way through.

The sauce is what makes these slow cooker chicken wings great. It’s the perfect traditional Buffalo wing sauce. I make a big batch and keep it on hand. I like to fill a squirt bottle with wing sauce and squirt it on macaroni and cheese. Yep, try it. It’s good.

You can get a bit of a char and crisp on these wings if you put them under the broiler for a bit just before serving. Keep an eye on them, though. You don’t want to burn them.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker chili dogs.

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5 from 1 vote

Slow Cooker Chicken Wings

Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor.

Course Appetizer

Cuisine American

Keyword crockpot, slow cooker, wings

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 540kcal

Author Mike

Equipment

slow cooker

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips discarded
Buffalo wing sauce from below or use 1 cup store-bought

For the Buffalo wing sauce

10 tablespoons unsalted butter 1 stick plus 2 more tablespoons
1 ½ cups hot sauce
2 tablespoon white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder

Instructions

For the wings

Place the wings into the bottom of your slow cooker.
Add HALF of the sauce.
Cook on high for one hour.
Heat your oven to 400 F.
Line a baking sheet with aluminum foil and spray lightly with non-stick spray.
Add the wings and brush with some of the remaining sauce, reserving the rest for dipping if desired.
Place in the oven for 30 minutes.
Serve with your favorite dipping sauce and extra wing sauce for dipping if desired.

For the Buffalo wing sauce

Place the butter in a small saucepan over medium heat.
Once the butter is melted add the remaining ingredients.
Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
Remove from heat and let cool before using.

Notes

Optionally, turn on the broiler for the last 10 minutes of baking to get a little color and crisp on the wings.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Anchor Bar 5 Pack Gift Box

Harissa Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

After making roasted harissa cauliflower the other day (my first encounter with harissa) I knew after the first bite that the next thing I was going to make with the spicy red pepper paste would be Harissa chicken wings. There was no doubt in my mind that I was in for a wonderful treat. You get a nice kick, but don’t be afraid. Harissa is not crazy spicy, not at all. It has a wonderful earthy flavor to it. I could eat it all day, On wings I could eat it all week.

The paste for making these harissa chicken wings can be found in the Mediterranean section of your local grocery store. I haven’t tried making it home yet, but I will. The consistency reminds me a bit of hummus, though it’s certainly not hummus. But, oh…. it just hit me… harissa sure would be great in hummus! I’m off to try that now!

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Print Pin

5 from 1 vote

Harissa Chicken Wings

These have a nice kick, but don’t be afraid. Harissa is not crazy spicy, not at all. It has a wonderful earthy flavor to it. I could eat it all day, On wings I could eat it all week.

Course Appetizer

Cuisine American

Keyword Asian wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 408kcal

Author Based on a recipe from Saveur Magazine

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
2 tablespoons vegetable oil
2-3 tablespoons your favorite wing seasoning I used my Fire Eater rub

For the sauce

½ cup Harissa paste
4 tablespoons unsalted butter
1 lemon juiced and zested

Instructions

For the wings

Place wings into a large resealable bag.
Add the oil.
Add the seasoning. Seal the bag, and toss gently to coat.
Refrigerate for 1-3 hours before cooking.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
When done, place wings in a large bowl and add sauce.
Toss to coat.

For the sauce

Place all ingredients into a medium saucepan over medium heat.
Stir occasionally until the butter has melted and the sauce is combined.

Notes

Serve with Ranch or blue cheese dressing for dunkin’!

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Anchor Bar 5 Pack Gift Box

Fried Smoked Wings

Visit my other site, For The Wing, for all things chicken-wing!

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!

Smoke ’em

The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.

Fry ’em

When the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!

Grill ’em (optional)

There’s a brewpub by our house that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

For smoked wings that seem like they were fried, but weren’t, try my almost-fried smoked wings. Same great crunch and flavor without the oil.

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5 from 1 vote

Fried Smoked Wings

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty.

Course Appetizer

Cuisine American

Keyword deep-fried, smoked, wings

Prep Time 10

Cook Time 2 2

Total Time 2 12

Servings

Calories 272kcal

Author Mike

Ingredients

3-4 pounds chicken wings flats and drumettes
your favorite BBQ rub I used Albukirky Seasoning’s Green Chile Rub
canola oil for frying

Instructions

Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
Toss the wings in the seasoning.
Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
To fry, heat canola oil to 350 F.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Let cool slightly.
Serve tossed with your favorite sauce and your favorite dipping sauce on the side.

Notes

Optionally, after saucing, you can toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Anchor Bar 5 Pack Gift Box

Enchilada Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce but the sauce will remind you of traditional wing sauce with a great south-of-the-border twist.

I prefer to make my own taco seasoning mix, but you can of course use pre-made. For these enchilada chicken wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something.

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Print Pin

5 from 1 vote

Enchilada Chicken Wings

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic.

Course Appetizer

Cuisine American

Keyword southwestern, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 501kcal

Author Based on a recipe from Taste and Tell

Ingredients

4 pounds chicken wings flats and drumettes separated, tips discarded
2 tablespoons vegetable oil
2 tablespoons taco seasoning I used my homemade seasoning
1 10 ounce enchilada sauce
¼ cup Buffalo wing sauce
½ cup Ranch dressing

Instructions

Place wings in a large resealable baggie or container.
Add the oil and taco seasoning, seal, and shake to coat.
Refrigerate for 1-3 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
When wings are done, transfer to a bowl.
Combine the enchilada sauce and Frank’s wing sauce.
Combine 2 tablespoons of the sauce mix with the Ranch dressing.
Drizzle the remaining sauce over the wings.
Toss to coat and serve.

Notes

Serve with your favorite dipping sauce.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Anchor Bar 5 Pack Gift Box

Buffalo Wings using the Vortex

Visit my other site, For The Wing, for all things chicken-wing!

I love the Vortex insert. I’ve had one for quite a while, using it to cook entire family packs of great chicken wings on my Weber Performer grill. But sometimes I don’t need 4 or so pounds of wings. I just need to cook enough for one or two people. That’s where the smaller model comes in. It fits perfectly into my Weber Smokey Joe grill, perfect for making dynamite Buffalo wings using the Vortex!

Note: I think Vortex has stopped making the smaller sized unit for small grills like my Smokey Joe. No worries, just get the model that fits yours.

Of course you can use the Vortex for more than just Buffalo wings, and on more than just a charcoal grill, but I bought mine to make wings. Wings. Wings. And more wings. And it does wings great. Super high heat makes for super crispy tasty wings in the end, with about as little effort as you can possibly get.

I see sometimes people like to add cornstarch or baking powder to their wings to get them more crunchy. I honestly haven’t found this to be necessary. The high heat and long cook times make the skin perfectly crunchy without the trouble.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

TGI Friday’s makes a great bottled wing sauce that is perfect on wings made using the Vortex.

Print Pin

5 from 1 vote

Buffalo Wings using the Vortex

I love the Vortex insert. I’ve had one for quite a while, using it to cook entire family packs of great chicken wings on my Weber Performer grill.

Course Appetizer

Cuisine American

Keyword Buffalo wings, Vortex

Prep Time 3

Cook Time 45

Total Time 3 45

Servings

Calories 332kcal

Author Mike

Equipment

Vortex BBQ

Ingredients

Vortex get the size that fits your grill
2 pounds chicken wings flats and drumettes (tips saved for making broth)
2 tablespoons vegetable oil
Buffalo wing seasoning
Buffalo wing sauce

Instructions

Place the wings into a large resealable container or baggie.
Add the oil and seasoning. Seal and shake to coat well.
Refrigerate for 3 hours.
Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
Let the charcoal get fully ashed over.
Place the Vortex into the center of your grill and add in the charcoal.
Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
Close the gill and let it get hot, about 15 minutes.
Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
Close the grill and cook for 15 minutes.
Rotate the lid 90 degrees and cook for another 15 minutes.
Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
Brush the wings with wing sauce and cook 1-2 more minutes.
Flip wings and brush with more wing sauce. Cook 1-2 more minutes.
Transfer wings to a bowl and toss with more wing sauce, if desired.
Serve with dipping sauce.

Notes

Nutritional values do not include seasoning or sauce.

Nutrition

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Black Pepper Wings

Visit my other site, For The Wing, for all things chicken-wing!

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings. Well, ok, I did have a dipping sauce, but it’s the fantastic out-of-the-bottle Stubb’s Black Pepper Anytime sauce, which is also great as a marinade. The combination of generous amounts of pepper on the wings and pepper in the sauce made for a mighty fine peppery wing extravaganza!

You don’t want to be shy with the black pepper on these black pepper wings. You want that pepper kick, and even a bit of pepper heat, to come through in every bite.

Stubb’s also makes a wicked habanero sauce that is fantastic on wings.

These little sauce dipping cups are great for serving dipping sauces, if I use them. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even for serving salad dressing.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

Also try my crazy good and different chipotle pumpkin wings.

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5 from 1 vote

Black Pepper Wings

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings.

Course Appetizer

Cuisine American

Keyword wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 355kcal

Author Mike

Ingredients

3-4 pounds chicken wings flats and drumettes
¼ cup vegetable oil
1 tablespoon Kosher salt
2 tablespoons ground black pepper more or less, plus a bit more for garnish
Stubb's Black Pepper Anytime Sauce

Instructions

Place wings in a resealable bag or container.
Add oil and salt and pepper, seal, and toss to coat. Refrigerate for 1 hour.
Cook wings as desired. Click
here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
When wings are done, sprinkle with a bit more pepper.
Serve with Stubb’s Black Pepper Anytime sauce, for dipping.

Notes

Nutritional values do not include the sauce.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Anchor Bar 5 Pack Gift Box