- Chicken Wings (as many as you want to make!)
- Cattleman's Grill Carne Asada Rub
- Pain is Good Buffalo Blue Cheese Wing Sauce
- Fat Bastard Tokyo Joe Sauce
- Salt and Pepper
Pull the wings from their packaging and lay them out on a cutting board.
Once all of the wings have been trimmed, lay them out on a cutting board. We separate our wings into two categories, wet and dry. For the dry wings, apply Cattleman's Grill Carne Asada Rub liberally onto the wings. Let them sit for 10 minutes, flip them over and coat the other side. For the wet wings you will follow this same pattern, but apply salt and pepper to the wings to taste instead. *Tip: Wrap an aluminum tray in plastic wrap to transfer the wings to the grill.
Preheat your grill to 350°. We suggest using the Yoder Smokers YS640 pellet grill. Setup the grill for direct grilling, placing GrillGrates across the entire cooking surface with the heat diffusor plate in place. Place the wings evenly across the entire cooking surface, cook for 6 - 10 minutes, then flip to finish the other side. Pull the wings once they hit 180° (use the Maverick PT-100 thermometer for fast and accurate temperature readings). *Tip: Wrap your aluminum tray in aluminum foil to transfer the wings.
Let the wings rest for 5 minutes. Separate the dry wings onto a serving tray, and set them aside. Next, take a large mixing bowl and place about 1 cup of wing sauce in it. Take 8 - 10 of the wet wings and drop it into the sauce, mixing thoroughly to coat the wings. Let the wings sit in the sauce for a few minutes before adding them to the serving tray. Repeat this process, adding sauce as needed, until all of you wings are coated. Using two varieties of sauce like Pain is Good Buffalo Blue Cheese Wing Sauce and Fat Bastard Tokyo Joe Sauce will give you a wider variety. Serve and enjoy!