Over the last year I have been asked many times to address how to make chicken on the grill using BBQ sauce instead of my preferred dry rub method. Well today, your voices have finally been heard. I adapted it for the 'chirp and turf' technique my family loves. Most BBQ recipes call for cooking your chicken the 'normal' way and adding the sauce for the last 15 minutes of cooking. Unfortunately, this doesn't build enough layers of flavor into our chicken for my EIBG grilling standards.
Ingrediants:
3 pounds of wings
1/4 cup olive oil
bottle of your favorite BBQ sauce.
salt and pepper to taste
Step 1: Thoroughly wash and clean your wings and set them on paper towels.
Step 2: Dry the wings very well
Step 3: Place wings in a strong ziploc bag. Add salt and pepper to taste as well as the olive oil.
Step 4: Close the bag, removing as much air as possible and shake to make sure wings are thoroughly coated in the seasonings and oil.
Step 5: Go out and start your charcoal/gas grill.
Step 6: Pour some of your favorite BBQ sauce into a bowl and grab a brush. In my house, we really like the K.C. Masterpiece Original and Honey.
Step 7: When your charcoal is ready/gas grill is hot, make sure you pour the charcoal on one side of the grill so that you allow for direct and indirect cooking. For a gas grill, make sure that the burners are on med-high on one side only.
Step 8: Begin grilling the wings skin side down for a few minutes and then flip them to the other side for an additional few minutes. This step is done so that the wings begin to cook, get good grill marks for presentation, and also infuse the BBQ taste into the wings.
Step 9: move the wings over to the cooler side of the grill. Apply your first coating of BBQ sauce and cover the grill.
Step 10: After 15 minutes, uncover the grill and add an additional coating of BBQ sauce onto the wings and cover the grill. This is where the layers of flavor begin to happen.
Step 11: Repeat Step 10.
Step 12: Repeat Step 11 and add 12-15 unlit briquettes to the grill.
Step 13: Repeat Step 10 and add your burgers.
Step 14: Once you pull off the wings and burgers from the grill, it is important to let them rest for a minutes before attacking the food.
So what do you prefer? Dry Rub? Sauce?
Ingrediants:
3 pounds of wings
1/4 cup olive oil
bottle of your favorite BBQ sauce.
salt and pepper to taste
Step 1: Thoroughly wash and clean your wings and set them on paper towels.
Step 2: Dry the wings very well
Step 3: Place wings in a strong ziploc bag. Add salt and pepper to taste as well as the olive oil.
Step 4: Close the bag, removing as much air as possible and shake to make sure wings are thoroughly coated in the seasonings and oil.
Step 5: Go out and start your charcoal/gas grill.
Step 6: Pour some of your favorite BBQ sauce into a bowl and grab a brush. In my house, we really like the K.C. Masterpiece Original and Honey.
Step 7: When your charcoal is ready/gas grill is hot, make sure you pour the charcoal on one side of the grill so that you allow for direct and indirect cooking. For a gas grill, make sure that the burners are on med-high on one side only.
Step 8: Begin grilling the wings skin side down for a few minutes and then flip them to the other side for an additional few minutes. This step is done so that the wings begin to cook, get good grill marks for presentation, and also infuse the BBQ taste into the wings.
Step 9: move the wings over to the cooler side of the grill. Apply your first coating of BBQ sauce and cover the grill.
Step 10: After 15 minutes, uncover the grill and add an additional coating of BBQ sauce onto the wings and cover the grill. This is where the layers of flavor begin to happen.
Step 11: Repeat Step 10.
Step 12: Repeat Step 11 and add 12-15 unlit briquettes to the grill.
Step 13: Repeat Step 10 and add your burgers.
Step 14: Once you pull off the wings and burgers from the grill, it is important to let them rest for a minutes before attacking the food.
So what do you prefer? Dry Rub? Sauce?
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