Smoking can be quite addictive. So much so that I decided to add a touch of smokiness to my chicken wings last weekend. It only takes about 45 minutes of time on the grill to achieve serious smokiness, and you’ll be smacking your lips in satisfaction.
I’ve been hearing about Draper’s BBQ Rub and Sauce for a while through some of my bbq blogger friends and this was the perfect chance to give their sauce a test drive.
Drapers Rub and Sauce can be used together or separately. The rub and sauce stand on their own, but together, they complement each other and create a unique, zesty flavor combination.
Rub- mild with a slight kick, not overwhelmingly spicy or salty, sweet with a hint of paprika
Sauce- this sauce defies definition of “regional sauce”. Its not KC, Carolina or even Memphis style. It’s peppery, thick but not overly so and rich without being overly sweet. Consider this a “sauce of the people” that defies categorization and will multitask and please an array of picky BBQ preferences.
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Ingredients: (serves 4)
- 2.5 lbs of chicken wings and drummettes
- 3-4 tablespoons Drapers rub
- 1/2 bottle Drapers BBQ Sauce
- 2 tblsp olive oil
- apple or cherry wood chips (or both)
Preheat grill to medium high heat and prepare a direct and indirect heating zone.
Rinse chicken wings and pat dry. Coat with olive oil and then add the BBQ rub.
Add wood chips to your fire and let them begin to smoke.
Put the wings/drummettes on the indirect heat side of the grill and let them smoke for approximately 30-40 minutes. Turn the chicken once during this process to cook/smoke evenly.
Next, put the wings on direct heat and add sauce to both sides. Grill, on direct heat for an additional 10 minutes and let the wings develop nice char marks.
Using an internal thermometer, check that the wings have reached an internal temp of 165 degrees.
Tent the wings for 10 minutes before serving. Serve with additional BBQ sauce and your favorite slaw and side such as tater tots or sweet potato fries. Enjoy going back for seconds!