Lord of the Wings

Step by Step Championship Wings

Anything cooked "low and slow" comes out special, and that counts double for wings.
Takes all afternoon, but this is about as good as it gets!

Making the Dry Rub

1 cup Cane Sugar   -   1/4 cup Seasoned Salt

1/4 cup Garlic Salt   -   1/4 cup Onion Salt

1/4 cup Celery Salt   -   1/2 cup Paprika

3 Tbsp Chili Powder   -   2 Tbsp Black Pepper

1 Tbsp Lemon Pepper   -   2 tsp Ground Sage

1 tsp Dry Mustard   -   1 Tbsp+  Cayenne Pepper

You can sift to blend well.   This is a great all purpose dry rub.
Store leftover in airtight container.  Try it on pork, beef, or yardbird!
Use this as a blueprint and make substitutions and additions...

Prepare the Wings

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Cut and wash a family pack of wings into sections and place in bowl. 
Pour about a cup of  Cider Vinegar in bowl.  Refrigerate and stir occasionally.

Light my Fire

  
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There are 2 things to know here:

1) Use a Chimney-Style Starter - Pays for itself + no gas taste

2) Use Kingsford Charcoal - With charcoal, you get what you pay for
*Note: I no longer recommend using charcoal briquettes. Use hardwood lump charcoal.

Fire the Barbeque

We're talking  indirect cooking here.
In other words, the meat isn't cooked directly over the coals - instead, 
it's cooked slowly over the cooler part of the grill - Low & Slow...

  
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Spread the coals on one side of the grill and place wings on the other

Start It Up

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Sprinkle wings with dry rub, and close the lid, leaving the cool-side vent open.

220

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220  - This is the magic number.
Hit it and maintain it, and these will be the best wings you've ever had.

Low and Slow

     
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After an hour and a half or so, it's time to flip the wings.
Sprinkle with dry rub, and add more coals.  Go another couple of hours.

Sauce

  
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This sauce is similar to the one you get with restaurant buffalo wings, but
you will find that it turns into something special on the grill.

12 oz Bottle Texas Pete

2 1/2 Sticks Butter

1 Tbsp Crushed Red Pepper

1 tsp Black Pepper

2 tsp Garlic Salt

Combine, cover and place on grill with wings.  Stir occasionally.

Smellin' good...

  
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After the butter melts, stir well and coat wings.

Like Waitin' on Christmas....

  
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Flip and coat a couple of times, as needed, until sauce is used.

Ready At Last

     
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Served with celery, ranch dressing, and a pint of homebrew,
they won't last long!  There's never any trouble getting help.

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