Heaven on a Plate

Marinated Wings before Grilling

I am now finding myself obsessed with chicken wings. I don't know why this is the case. My Whole Paycheck has organic and free-range chicken wings that are amazing. This week, I bought two different packages including the drumsticks and the wings. They were DELISH! The morning before I cooked them, I seasoned them up with homemade blackening seasoning, which was a mix of paprika, pepper, salt, cayenne, and garlic and onion powder. The recipe for this rub can be found on the blackened pork chop post.  I put them in a baggie with the seasoning and some EVOO and threw them on the grill that night. My hubs and I enjoyed them immensely, putting our arms on the table and chewing the meat off of the bone. This is not a meal for dainty eaters or for those that don't like bone-in chicken.  

Blackened Chicken Wings and Drumsticks (Serves 4) 

2 packages of wings (around 3 pounds)

2 TBL of blackening rub or your favorite rub (if your rub has salt, be careful how much you add)

Olive Oil

1 big baggie or bowl for marinating

1) Start up your grill with your coals on one side. I used a lot of charcoal because I had a lot of chicken

2) When it is ready, spread the charcoal out around the entire grill

3) Put chicken on the grill 

4) Cover your grill if it is super hot (don't let that chicken burn)

5) Flip the chicken when a nice crust has formed. You want crispy skin on all pieces

6) Be mindful that chicken wings cook faster than small drummies

7) Cook until the juices are no longer run pink. Cut one open if you have doubts

8) Let the chicken rest for five minutes while you get everything else ready

9) Serve them family style. Mine were so good with all that crispy skin

Don't be scared to cook these cheaper and less desirable pieces of meat. Chicken breasts are super expensive and honestly don't have enough fat for my taste. 

3 More Ideas

These wings can be coated with anything. 1) If you like BBQ wings, brush your favorite sauce on the wings at the last minute because the sauce will burn (maybe like 2 minutes before they are done).  2) If you want grilled buffalo wings, mix up butter and hot sauce and then coat the wings with the sauce after they are grilled. Maybe about one cup of hot sauce and 3 TBL of butter. Serve with bleu cheese. 3) For an Asian flare, grill as described and serve with a dipping sauce. Mix 1/4 cup soy sauce or gluten free Tamari, 1 Tsp of brown sugar, a splash of sriracha sauce and 1/2 tsp fresh ginger. Garnish with cilantro leaves and lime wedges. Remember to always taste your food. If it does not taste good to you, change it up. Be kitchen adventurers!

Plate of Perfectly Cooked Blackened Wings