Ingredients
Everything you'll need to make this recipe
1
24 chicken wings, tips removed, cut in half at the joint
2
1 ¼ cups barbecue sauce
3
2 tbsp paprika
4
2 tbsp lemon pepper
5
1 tbsp salt
6
1 tbsp black peppercorns, cracked
7
1 ½ tbsp ground cayenne pepper (optional)
8
1/2x3 hickory wood chips
Instructions
Step-by-step guide to making this recipe
1
Combine seasonings and toss with wings. Brush wings on all sides with sauce and refrigerate as long as possible.
2
Preheat 4 ½ pounds charcoal in the chimney. Disperse evenly around bottom of grill, then reapply grate.
3
Add chicken and cook, turning often, until internal temperature reaches 165°F.
4
Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.
5 minutes
Notes
- •If you do not know how to use a chimney starter, use a gas grill, or believe the people who sell sickening solvent that they light by being soaked in a chemical, this is how you do it. First, wad up a sheet of newspaper and moisten it with 1–2 tsp vegetable oil. Place it in the bottom compartment, and place your coals in the top compartment. Light, go grab a beer, and wait until the coals are covered with a grey ash, about 15 minutes on good weather. Disperse and cook.