Friends don’t let friends fry wings. Spread the word, wings belong on the grill. The texture is fantastic, and the flavor is in a whole other league. This concept is simple, really, but doing it right will make all the difference. The breakdown goes like this: brine, rub, grill, sauce. Brining adds flavor and will help you retain moisture.
Mix the Kosmo’s Q Chicken Soak according to the manufacturer’s instructions. Place the wings and brine in a Briner Brining Bucket. Place in the refrigerator to brine for 1-2 hours.
While the wings brine, make the dipping sauce by combining all ingredients and whisking together. Store in the refrigerator.
Place a charcoal basket in your Napoleon Prestige P500RSIB. Fill the basket with lump charcoal then turn on the burners (high) under the basket until the coals burn white, then turn the burners off.
Remove wings from brine and pat dry with paper towels. Season with R Butts R Smokin’ Butt Kick’n Chicken. Grill until internal temperature reaches 165°F.
Transfer the wings to a bowl while still hot. Toss with House of Q Rock’n Red BBQ Sauce immediately.
Let's not forget the dipping sauce. It's the cherry on top! You may prefer blue cheese or ranch, but give this garlic parmesan a shot. It does not disappoint!
Choose a rub that is appropriate for the overall flavor profile. We’re using a savory BBQ rub for our BBQ wings, but if we were doing an Asian style wing, we’d choose a rub better suited for those flavors. In addition to flavor, the rub will add to the texture on the outside of the wings.
Grill the wings to an internal temperature of 165°F. We say this all the time, because it cannot be overemphasized, use an instant read thermometer and don’t overcook your food. It makes all the difference.
If you’re saucing your wings (and why not?), do so as soon as they come off the grill. Our BBQ sauce adds a little sweet and a little heat to compliment the rub.