Grill Glitter Wings!
What’s “Grill Glitter?!?” Glad you asked! It’s just a funny name I came up with for the grill seasoning rub I recently developed. Its delicious and goes on everything. But honestly, everyone says that about their stuff.
You know I’m a nerd about cooking and I wouldn’t spend the time developing something (over a year), without a good reason. If you’re interested, you can purchase a few shakers of it in the shop here: Grill Glitter Universal Seasoning Rub – 7oz. bottle
Enough sales pitch, lets get onto the wings! Wings have to be one of my favorite foods because you can alter the flavor profile so easily from garlic, hot habanero, to smoky BBQ or jerk seasoned. I feel they are the one food that can fit any mood and are quick and easy to make. Especially these Grill Glitter Wings!
1 hour – “From fridge to face”
Prepare the additional ingredients:
- Extra Virgin Olive Oil: 1/3 cup
- Apple Cider Vinegar: 1/2 cup
- Sesame Oil: 2 tsp
This recipe calls for 14 – 16 fresh whole wings. In the US its called a “family pack” by most brands and is roughly 4-5 lbs. (1.75-2.25 kg) of large wings.
Now is a good time to preheat the grill to 400+F (205+C) degrees – you know your grill; we are going to sear the wings in the first cooking step. Prepare your station for that now.
First, separate the wings into a large bowl.
“Sprinkle” 3 tbsp. of Grill Glitter evenly over the wings and toss vigorously until seasoned evenly. You may need another tbsp. depending on the size of your wings 🙂
“When prepping the wings, I like to toss the dry ingredients first to coat the wings, then add the wet ingredients, letting the liquid slide down the edge of the bowl to the bottom and toss the wings again. This avoids large clumps of seasoning on each wing. Consequently, we don’t want to make a sauce and poor it over the wings – most of the seasoning/sauce will be left at the bottom of the bowl – in this recipe we wont be mopping it on during the cooking process – I like a crispier skin and mopping is a process for a longer cooking process like smoking.”CerebralDad
Next, slowly add the wet ingredients and toss until evenly coated.
Now, with your grill hot. Place each wing skin side down (you know what I mean) on the grill. You’re going to want to do this relatively quickly for an even cook time. Otherwise you’ll be waiting for the straggler wings towards the end. And who likes waiting for anything these days?!
Now for the next 35-40 minutes we are going to be flipping the wings roughly every 5 minutes while monitoring the heat and the state of the wings (you know your grill, so you know how quickly it heats and cools when you open and close the lid). As the cooking process continues we will constantly lower the temperature, flipping them less often, eventually keeping the skin side up so it can crisp. This may also mean, depending on your grill and your knowledge of it, you will have to remove the wings from direct heat and place them on the step at the 35 minute mark.
If you don’t have a step, turn off one or two of the burners and reduce the others to low. We are now, effectively trying to “bake” the wings. At this point, the temperature of the grill should be 300-325F (145-160C). Finally, Let the wings bake for 8 minutes.
Tip: Modulate the grill temperature by opening the lid for a few seconds at a time.CerebralDad
“The Post Season” – The most Important part!
Now that you’ve mastered cooking the wings to perfect reddish brown color, proudly struggling to keep them together as you remove them from the grill – your session is not over!
Prepare the post seasoning ingredients
- Course Salt 1 tsp.
- Course Black Pepper 1 tbsp.
- Granulated Garlic 1 tsp.
- Honey or Agave Nectar 2 heaping tbsp.
Sprinkle the post seasoning ingredients on and gently toss until coated. This will also serve to loosen the joints of the wings, enabling even a less than perfectly cooked wing to effectively fall off the bone.
Don’t forget to take a picture of the final product and tag me on Instagram 🙂