Over-saucing chicken wings is for lunatics, a growing heathen mass crouching in this nation's LCD-ridden sports bars, unwittingly exposing the natural flavors of meat to the unpredictability of vinegar ratios. If you're properly barbecuing a chicken wing, all you need is a good rub. Jamaicans have got it right, as usual.
We pulled about 30 wings from Chinatown's Hong Kong Super Market out of the freezer and thawed them for a couple hours. Next, we rubbed every available part of the wings with the following-
3 tablespoon Kosher salt
3 teaspoon fresh ground black pepper
6 teaspoons Paprika
3 teaspoon garlic powder
3 teaspoon onion powder
1/2 teaspoon cayenne (start small and add more if you like spice)
Get the Big Green Egg up to about 300 degrees. Once there, we dropped 2 Mesquite-flavored wood chunks on to the coals, and covered the pit with the Big Green Egg Ceramic Plate Setter. The plate setter sits in between the flaming coals and the grill, encouraging heat to circulate evenly throughout the interior, not directly on to the bottom of your food.
Cook the wings at between 300 and 315 degrees for 45 minutes.
Lastly, remove them from the grill, bring the temperature up to 400, then toss them back on again for 2 minutes to achieve a nice crisp exterior.
I'm not a man with much, but if this doesn't produce the best wing you've ever made, I will fork over the Meat Hunx fortune tomorrow.