Cookbook:Barbecue Wings

| U.S. Cuisine | Texas cuisine

Ingredients

 * 24 chicken wings, tips removed, cut in half at the joint
 * 1 ¼ cups barbecue sauce
 * 2 tbsp paprika
 * 2 tbsp lemon pepper
 * 1 tbsp salt
 * 1 tbsp black peppercorns, cracked
 * 1 ½ tbsp ground cayenne pepper (optional)
 * 1/2x3 hickory wood chips

Equipment

 * A kettle-style charcoal grill
 * A large chimney starter
 * Natural chunk or hardwood lump charcoal

Procedure

 * 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.

Notes, tips, and variations

 * 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.