Grilled Chicken Wings!

Grilled Chicken Wings

Grilled Chicken Wings

If you have been reading Flames and Food for any length of time you have probably come to realize that we are a beef and pork kind of family. We eat our fair share of chicken, but the bird is always a distant third for us when it comes to planning a special meal. So we set out to create a Grilled Chicken Wing recipe that we would be proud to share, and we think we have crushed it! Anybody can through some wings on the grill and slap a bit of sauce on them but what sets our grilled chicken wings apart from the crowd is the 12 hour brine that they get.

The Brine

Since Grilled Chicken wings are such tiny morsels of white meat we feel that they need a little bit of help in the “stayin’ juicy” department, so we brine them. A brine is a great way to impart some flavor and a whole lot of moisture to meat. A brine at it’s most basic is just salt and water. The salt helps the water to cross over the cell membrane through the process of osmosis. Now if you also add some extra flavor to the brine you can help introduce some subtle flavor into the grilled chicken wings.

The Ingredients

  • 1 Gallon of Water
  • 3/4 Cup of Kosher Salt
  • 3/4 Cup of Light Brown Sugar
  • 4 Garlic Cloves (just give them a good whack to crush them)
  • 1/4 Teaspoon of Ground Ginger
  • 1/2 Teaspoon Black Peppercorns
  • 2 Crushed Bay Leaves
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Coriander Seeds

The Process

  1. In a pot big enough to hold a gallon of water and your chicken wings add half of the water, the kosher salt, and the light brown sugar.
  2. Bring it to a light boil and stir until the salt and sugar is dissolved.
  3. Add the spices and simmer for 5 minutes.
  4. Remove from heat and add the other half gallon of cold water.
  5. Allow the brine to cool to room temperature and place in the fridge.
  6. When the brine has cooled completely add your chicken wings. Place a small plate over over the wings to keep the submerged and let them brine for 12 hours.

Grilling Chicken Wings

When the brining process is done remove the chicken wings and give them a quick rinse  in cold water and pat them dry. We grill chicken wings on a 2 Zone grill. We set up the grill to have a direct heat area and an indirect heat area. We like for our grilled chicken wings to get a bit of char on the high heat and then get move to the indirect zone to finish cooking. We grill chicken wings for 3 minutes on each side over the high heat and then an additional 20 minutes on the indirect heat.

Tips For Grilling Chicken Wings

  • A clean and oiled grill will keep the wings from sticking
  • Oil your tongs as well.

The Sauce

When it comes to grilled chicken wings we like to use the original Buffalo Style sauce and for that you need to use the Anchor Bar’s recipe. They are the originators for the wing craze so we defer to the original. A quick toss in the sauce and straight to the table is best! We also like to use this Bleu Cheese Sauce for dipping. It is so much better than using something straight from a bottle. If you took the time to brine and lovingly grill your chicken wings don’t they deserve something more than a generic dip?

Grilled Chicken Wings Wrap-Up

Grilling chicken wings doesn’t have to be a bland experience. By brining them, grilling them to perfection, and pairing them with sauces that are a cut above will have your guests looking forward to your grilled chicken wings!

You Might Also Like:

Smoked Bologna With Brown Sugar And Mustard Glaze

Bacon Wrapped SPAM Bites

Armadillo Eggs on the Kamado Grill

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How to Clean a Grill for Spring

Weber Grill Base   Have you ever been to a friend’s house for a cookout and saw what can best be described as an ecological disaster masquerading as a grill? Something so grimy and funky that the BBQ Gods themselves wouldn’t be able to coax an edible meal off of it? Well we are here to tell you that outdoor cooking isn’t all just flames, food, and fun! Sometimes you’ve got to roll up those sleeves and get dirty. Follow along as we talk about how to clean a grill.

How to clean a grill

What you will need

  • A bucket filled with water. Hot water is a bonus.
  • Mild Detergent. We like to use dish soap, it is well designed to cut through the kinds of grease and grime on a grill.
  • Scrub Brushes. A soft bristle and a stiff bristle
  • Spackle Knife
  • Access to a garden hose with a sprayer nozzle or a power-washer.
  • Rubber Gloves. We don’t use harsh chemicals but this can be a grimy job.
  • Steel Grill Brush
  • Kitchen Sponge with a Scrubby Pad
  • New Drip Tray Liner

Getting Started with how to clean a grill

  • We Get started by pulling the tank out of the grill. It makes it easier to clean inside the cabinet and it is just plain safer! Remember you won’t be able to enjoy your outdoor cooking if you inadvertently blow yourself up!
  • Disassemble the grill as much as you can. We have a Weber 330 so we start with pulling off the grill grates, flavorizer bars, and we take the time to remove the burners. Taking off as much as you can will make the scrapping and scrubbing go that much easier.
  • We start with scrapping as much of the accumulated crud down into the drip tray with the spackle knife. Remember to give the lid a pass or to as well. The scale build up can sometimes fall on to your food and that is just nasty.
  • Pull the drip tray after the scrapping is done.
  • We like to treat the grill like a car and start washing from the top down. Hose it off and have at it. The soft brush is for the more delicate outside. Any touch spots on the outside are hit with the sponge with the scrubby. The stiff bristle brush is for the inside. Give it a good and thorough scrubbing. Rinse it off. If your grill is a real backyard warrior it might need a few scrub and rinses!
  • Scrap, scrub, and inspect your grates and flavorizer bars. Weber enamel coated grates are notorious for not lasting all that long. Ours are probably seeing their last season, they’ve been in constant use since 2010. We will make the upgrade to the Stainless Steel Cooking Grates next year along with new flavorizer bars.
  • While you’re in there take a look at all the fittings and hoses. Refer to your owners manual for this one.
  • Let it dry out and reassemble. Put that shiny new drip tray liner in too! Fire it up! We like to bring it up to a good hot temp just to make sure it is working properly.
  • While you are working on it this might be a good time to replace the battery in the ignition as well.

Remember it might not be glamorous but taking the time to keep a clean grill will only help to make your food better. Rancid oil and grease or crud flying around are not flavor profiles to build on!

So there you have it, how to clean a grill.

 

 

 

 

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling

BBQ Tips for Better Smoking and Grilling

BBQ TipsIt is the little things that can mean the difference between an epic party or a flop, use these 5 bbq tips next time to elevate your grill game and send the friends and family home happy and full!

5 BBQ Tips

1Use a Thermometer: When you have a $50 beef brisket on the smoker for God’s sake use a thermometer! Preferably one that measures the temps of the meat and the temps at the grill. The thermometers on grills and smokers are notoriously inaccurate. Having a good knowledge of how hot your food is and exactly what temp it is cooking at, is the key to repeatability. You do want to be able to recreate that smoked pork butt that wowed everyone at the block party, right?

2- Use Good Meat: Ever heard the term “crap in, crap out”? Well it applies to BBQ and grilling big time. BBQ is taking inexpensive cuts of meat and turning them into something extraordinary, but start with a cheap piece of meat and you’re facing an uphill battle. If you think  you can throw a few cheap burgers on the grill and call it a day, maybe this isn’t the site for you!

3- Oil the Grill Grates:  If you throw cold meat onto a hot, un-oiled grill don’t be surprised if your meat sticks and burns. Nothing is worse than watching your carefully marinated steak go to crap while it sticks to the grill. We like to use Grapeseed Oil
, it has a high burn point and doesn’t impart a taste to your food.

4- Don’t Move the Food Around Willie-Nillie: We implore you don’t fidget around with the meat, let it cook. We know it is hard to do, grab another beer if you have to.  Poking, prodding, and squishing serve no purpose, let the meat sear properly and you will be rewarded.

5- Proper Food Handling is King: The last thing you want to reward your family and friends with is a nice day spent in the bathroom. Just because you are cooking outdoors doesn’t mean you can through caution to the wind. Wash your hands, use clean utensils, and don’t cross contaminate!

So those are out top 5 BBQ tips, what are yours?

 

 

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling