Smokey Lew
Head Chef
I have a lot of jumbo chicken wings in the freezer so I thawed some to make hot wings for dinner last night.
First I tossed the wings in a large bowl with some yellow hot pepper paste. Next I dusted them with Chef Merito Chicken Seasoning. Prepped the Performer with Stub's briquets and mesquite lump charcoal and cooked them indirect between 350 to 400 degrees.
After about 45 minutes, they were ready to eat.
Seasonings.
12 jumbo wings filled up the indirect side of the grill.
After about 45 to 50 minutes, they were ready to eat. Skin was nice and crisp.
Plated with blue cheese-yogurt dipping sauce, raw broccoli and celery plus some Santa Maria style Pinquito beans.
Uploaded with ImageShack.us
First I tossed the wings in a large bowl with some yellow hot pepper paste. Next I dusted them with Chef Merito Chicken Seasoning. Prepped the Performer with Stub's briquets and mesquite lump charcoal and cooked them indirect between 350 to 400 degrees.
After about 45 minutes, they were ready to eat.
Seasonings.
12 jumbo wings filled up the indirect side of the grill.
After about 45 to 50 minutes, they were ready to eat. Skin was nice and crisp.
Plated with blue cheese-yogurt dipping sauce, raw broccoli and celery plus some Santa Maria style Pinquito beans.
Uploaded with ImageShack.us