I call these char-grilled chickens my "Dirty Bird Wings" - they get that good charred flavor with a nice, good punch of heat.
Flavorful "Dirty Bird" Hot Wings cooked with granulated onion, dried thyme, dried parsley, and ground cayenne pepper and seasoned with Killer Hogs Ap Seasoning, brown sugar, and paprika.
Author:Malcom Reed
Ingredients
4lb Whole Chicken Wings
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1/4 cup Killer Hogs AP Seasoning
2 tablespoons Brown Sugar
1 tablespoon Paprika
1 tablespoon Granulated Onion
1 teaspoon Dried Thyme
1 teaspoon Dried Parsley
1 teaspoon Ground Cayenne Pepper
Directions
Prepare charcoal grill for 2 zone cooking - hot and cool side.
Pat the wings dry with a paper towel and brush with a little cooking oil.
Combine the dry ingredients and shake over wings.
Place the wings on the cool side of the grill for 20 minutes. Flip the wings and cook an additional 20 minutes or until internal temperature of 165 minimum.
Move the wings over to the hot side of the grill and char on both sides for 2-3 minutes each side.
