These crunchy breaded wings are awesome. I had my doubts about breading wings to be cooked on the grill, but was amazed how the coating cooks up crunchy and golden brown. I have tried several different cooking methods, and have settled on cooking between 1.5 and 2.5 hours at a low 250°F direct over the coals (indirect I’d go 275°F). Seems to work best on an elevated grate, about 12-15 inches from the coals. The long cooking time helps render the fat in the skin, and produces a crunchy exterior, and a moist juicy interior.
12-15 chicken wings
1/2 cup flour
1/2 cup corn meal
2 tbsp Dizzy Pig seasonings (works well with all rubs except Cow Lick)
2 tsp salt
1/2 cup milk
- Clip off the wing tips, and reserve for making chicken broth.
- Trim any hanging pieces of skin at the other end.
- Mix the egg and milk in one bowl.
- In another bowl mix the flour, corn meal, Dizzy Pig® Rub, salt, and mix well.
- Cover the wing in the egg wash, and shake off excess.
- Roll the wing in the flour mixture, and try to cover fully and evenly.
- Shake off excess, as you just need a thin even coating.
- Refrigerate breaded wings for an hour or more to set coating.
- Spray (or wipe) cooking grid with oil.
- Place wings on oiled grate of a 250°F established fire. Set grate approximately 12-15 inches above the coals.
- Close cooker, and wait 30 minutes before flipping (assuming fire is low).
- Once coating has started to set up on side one, gently flip to the other side.***
- Another half hour and they are ready to flip again… CAREFULLY!
- After the first hour, start flipping and moving the pieces around as needed.
- Done when browned.