IMG_2161Grilled some wings for lunch. This is my “quick” fall off the bone wing recipe.

 

 

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Chili powder
Cayenne
Paprika
Sage
Salt
Pepper
Thyme
Garlic Powder
Sesame oil
Vinegar

IMG_2165When grilling, bring the grill to temperature before placing the chicken on.

 

 

IMG_2163Sear the chicken face down for 3-4 minutes. Searing slightly crisps the skin and seals in the moisture needed for proper cooking. I then immediately transfer the wings to the top shelf and reduce the heat to medium for 8-10 minutes (lid closed) and flip – cook for another 8-10 minutes. At this point the skin should be blistering and bubbling. Its important that you don’t break the skin at this point.

IMG_2166Keep an eye on the wings – the goal is to roast the chicken to a red-ish color until you start to see the skin near the joints break away slightly. Cook for another 5-7 minutes on high (lid closed)

Serve with a cold beer.

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