This grilled chicken wings recipe was created by our friend Mike at Everyday BBQ using the Elevated Cooking Grate on the Slow ‘N Sear® Deluxe Kamado. Also included is a recipe for the best wing dip you've ever tasted!
- 1 cup mayo
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 LARGE tablespoon of minced or chopped garlic
- 1/4 cup chopped green onion
- 1/2 cup crumbled bleu cheese
- 2 teaspoons chopped parsley
Combine ingredients making sure to mix well. For the best results, cover and allow to chill in the fridge overnight.
Remove Wings from packaging and pat them dry. Remove wing tips by locating the joint and cutting in between (as shown in video). Coat wings with a thin layer of olive oil, then apply the dry rub to all sides (BE GENEROUS).
Combine all ingredients and mix well.
Install the Elevated Grate (on the indirect side) in the Kamado (or kettle grill) and pre-heat by placing 1/2 chimney of unlit coals into the Slow N' Sear, then 1/2 chimney of lit coals on top of those. Open the top and bottom vents all the way and place your temperature probe on the Elevated Grate to monitor the temperature. This cook will be done at 350-400°F. So once your temperature reaches 250-275°, begin closing the vents to adjust until you dial in at the desired cooking temperature. Place the wings on the elevated grate and allow to cook until they reach 175°F in the deepest, coolest part. Move the elevated grate over to the direct side of the Kamado and allow the wings to crisp over the direct heat for 30-60 seconds per side (WATCH CLOSELY AS TO NOT BURN). Remove wings from the cooker.
Now, serve on a platter with dip, celery or your choice of sides/garnish. I like to garnish mine with chopped green onion and parsley. ENJOY!