Wednesday, April 20, 2011

Our Famous Slow Grilled Spicy Chicken Wings

I've been on a grilling kick lately. And there's good reason... I'm ready to be outside. And these Spicy Chicken Wings are AMAZING!

Chicken wings.... on the grill.

Move over Hooters, Buffalo Wild Wings, and all those other 'famous' wing places. This is where the money is at!

Yummilicious!

My dad perfected this recipe through years and years of trial and error and I have been devouring these delicious little wings my whole life. 
The key to success for this recipe is a slow and low cooking approach.

We baste the chicken wings with our own spicy recipe (below) let it marinade for a few hours in this succulent sauce. Then slow cook them on the grill turning them often to cook that spicy marinade into the wings. 

Yes, the skin of the wings actually ABSORB the marinade! It is nothing short of miraculous!

The result is the most delicious wings you have ever had. 

Get ready. 


We are not messing around with the recipe and I beg you. If you don't try any other recipe.. try this one! 
You won't be disappointed!


Plus you can't imagine how much fat and calories you save by skipping the battering and frying! Don't believe me? Check out the Mental Health Benefit below!


Now let's get on with it!


T &  A's Famous Chicken Wings
2 lbs. chicken wings (approx 16-18 wings)

Chicken Spice Rub mix:

2 tbsp. Szeged Chicken Rub (find it HERE)
2 tsp. Chili Powder
2 tsp. Smoked Cumin
3/4 cup Valentino's Hot Sauce (find it HERE)
1 tbsp. Low Sodium Soy Sauce
1. Take all the wings out of the package and hook their little elbows around making a sweet little triangle.
2. Place all chicken wings in a large bowl and sprinkle with the chicken rub, chili powder, smoked cumin, hot sauce, and soy sauce. Stir to coat all of the chicken.

3. Cover the chicken and allow to marinade in the fridge for at least an hour, but it can marinade overnight as well if you want to prepare them a day ahead of schedule.
4. To cook, turn on the grill and clean. Let grill heat up to 215 degrees. Once it has leveled out at 215 place the wings on the grill. Reserve the marinade for basting. Close the lid to the grill and ensure the temperature remains at 215, but no higher than 250. Set an alarm and turn the chicken wings every 20 minutes. You will cook the wings slowly for 2 hours turning them every 15-20 minutes. This might seem like a long process, but the outcome is magical to say the least. With each turn of the wings, spread the remaining marinade over using a brush until the marinade is gone.

5. Once the 2 hours has passed, the meat will be crisp and falling off the bone. The flavor will be out of this world and you may have to fight people off as you make your way to the table. We always place the wings in a large pot with a lid so they remain hot throughout dinner!

Servings: 6 (approx 3-4 wings)


Nutritional Skinny:

240 calories / 18 g fat / 0 g carbohydrates / 0 g fiber / 20 g protein 
Mental Health Benefit: These little wings are nothing to feel guilty about. Usually when we talk about wings we are thinking of things battered and deep fried. These wings we are saving over 200 calories, 10 g of fat, and about 20 grams of unnecessary carbohydrates because we aren't battering anything! Plus you get all that yummy spicy chicken flavor without all the grease. You won't miss the batter and they are just as finger lickin' good as their cousins that jump into the fryer!

Let's Get Grillin'!


3 comments:

andrea chiu said...

The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.

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Leslie Lim said...

Thanks to the writer of this article. I appreciate your effort in making this informational blogs. I know it's not easy to do this but you have done a really great job. Congrats. I'm pretty sure your readers enjoying it a lots.


Rica
www.imarksweb.org

Brent Mullin said...

It looks delicious and I wanna try em! This may be a stupid question, but is it safe to baste the wings on the grill with the same marinade that the raw wings were in?