Wings

This recipe is a labor of love. It is not the famous Buffalo Wings, but one I believe to be superior and is much lower in fat. A cousin once asked me to show him how to cook them. So, Bill lit his grill and I set my Cassio watch to stopwatch function. We put the wings on and every 5 minutes I said - Bill turn and spray the wings. After about 40 minutes he called me a Grill Nazi and asked how much longer. My response was – shut up and follow my instructions, your grill training is only one half over.

1 large package of chicken wings (about 16-18)

Creole Seasoned Salt

1 Spray bottle filled with 1/2 water and 1/2 distilled vinegar

1 bottle Blue Cheese or Ranch Salad Dressing

1 bottle barbecue or hot sauce

Prepare the grill for direct heat low fire (minimum setting on gas grill). If using a charcoal grill build an indirect fire. Remove the tips of the wings and spread them out on a tray, all facing the same side up. Season with Seasoned Salt on both sides. Place the wings on the cooking grate all same side up and not crowded.

The wings must have space between them to cook properly and must all be same side up so when turning them a mistake will not be made by missing one and cooking it too long on one side. Turn the wings and then spray with the water-vinegar mixture every 5 minutes.

The constant turning and spraying slows the cooking process allowing fat to render without burning. The wings will require approximately 1 1/2 hours to cook. About half way through the process the skin side of the wings will begin to stick a little to the cooking grate. Not a problem, simply use tongs to break them free. As cooking nears the end some wings will be done before the others. On a charcoal grill move the cooked wings to the coolest location on the grill. On a gas grill turn off an end burner and move the cooked wings. Move the less done wings to a hotter area of the fire.