Cajun Wings
Directions
Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle Cajun Ragin Storm Dry Rub, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
Ingredients
- 4 tablespoons Cajun Ragin Storm Dry Rub
- 3 pounds chicken wings, cut into drumettes and flats
Chipotle chicken Wings
Directions
Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle Chipotle Blizzard Dry Rub , tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
Ingredients
- 4 tablespoons Chipotle Blizzard Dry Rub
- 3 pounds chicken wings, cut into drumettes and flats
Sauced Chicken Wings
Directions
Pat chicken wings dry with paper towels. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer to a platter and serve immediately.
Ingredients
- ¾ cup of sauce
- The Polar Bear Kitchen Ghost Pepper Sauce “Award Winning”
- The Polar Bear Kitchen Honey Mustard Sauce
- The Polar Bear Kitchen Maple Bacon Sauce
- 3 pounds chicken wings, cut into drumettes and flats