These wings are coated with cornstarch for crispiness and seasoned then placed on the grill, they are easy to make, come out very delicious with a side sauce and they are ready in just 30 minutes. To begin get fresh wings and break them down into small wings by exposing the joints take a knife cut through it and separate them. Do the same for all the wings you have.
Get a zip lock bag and put cornstarch in the bag. Add barbeque rub in the zip lock too. Take the zip lock and mix it up a little bit then put the wings in the zip lock and mix them in together. Take them out and put them on a drying rack to shake the excess off. Add a little seasoning to the dried wings that you placed on the rack without coating them.
Put the seasoning on the coated batch of wings too. Let the wings sit for a few minutes and air dry. As they dry you can set up the Weber. Set up a Weber kettle with a charcoal vortex accessory to create indirect high heat. Fill the vortex with charcoal and light a fire starter to get the coals hot. After 20 minutes the grill should be ready to cook.
Take the lid off and arrange the wings (the ones seasoned with no cornstarch and the ones with cornstarch) around the outside close to the edge of the grill (not over the coals). For smoke flavour, place 1 piece of wood over the coals. Cover the grill with the lid making sure all vents are open 100%. Cook the wings for 10 minutes and flip the wings. Continue cooking and flipping the wings as needed until the outside is brown and crunchy.
The ones without the cornstarch are looking good. Check them every 5 minutes to avoid overcooking. At 25 minutes give them the last flip. Cover them and give them 5 minutes. When it is a total of 30 minutes the wings with the corn starch are crispy and the ones with the rub are looking good. Get the wings from the grill to a dish or tray covered with a paper towel.
You can serve them with or without spicy garlic wing sauce. To make the sauce, get a small pot over medium heat and melt the butter. Add hot sauce, garlic, honey, onion, & Worcestershire. Stir to combine and bring to a simmer. Get a separate small bowl and combine cornstarch and water into a slurry. Slowly add the cornstarch mixture to the sauce while continuously stirring.
Allow sauce to come to a slight boil and remove from heat. The sauce will thicken as it cools. You can use the sauce immediately on wings or store it in an airtight container for up to a week in the refrigerator.
Ingredients;
- 4lbs Whole Chicken Wings or Party Wings
- 1/2 cup Corn Starch
- 2 Tablespoons Barbecue rub
- 12oz Spicy Garlic Sauce
Instructions;
- Separate whole wings into pieces by cutting through the joint with a sharp knife; also remove the wingtips from the flat portion. (skip this step if using party wings).
- Pour corn starch and The BBQ Rub into a gallon-size ziplock bag. Add wing sections and toss to coat.
- Place wings on a wire rack to air dry and season with a little extra dry rub.
- Set up a Weber kettle with a charcoal vortex accessory to create indirect high heat.
- Fill the vortex with charcoal and light a fire starter to get the coals hot. After 20 minutes the grill should be ready to cook.
- Place the cooking grate over the hot coals and arrange the wings around the outside close to the edge of the grill. Place 1 piece of wood over the coals for smoke flavour.
- Cover the grill with the lid making sure all vents are open 100%. Cook the wings for 10 minutes and flip. Continue cooking and flipping the wings as needed until the outside is brown and crunchy. The total cooking time was about 30-35 minutes.
- Toss the wings in Spicy Garlic sauce (or your favourite wing sauce) and serve.
