What to Make for EVERY BBQ This Summer

If you have a grill, there is a very good likelihood that at some point this summer, you will be called upon to cook things on it.  For other people.  Now, you can go with hot dogs, or your standard pre-formed burger patties or maybe even some soon to be dried out sausages.  Or you could make these incredible wings.  They are spicy, crispy and will have people quite literally licking their fingers.  The rub is easy and versatile, you can use it on thighs or a whole cut up chicken if you prefer.  It hasn't failed me yet and I've been making these nonstop for the past year.

BEST CHICKEN RUB EVER
enough for 40 wings

INGREDIENTS:
40 wings

1 T +  t kosher salt

1.5 T paprika

1 T brown sugar

1 T cayenne

DIRECTIONS:

I have a gas grill, so I preheat it and make sure the grate is clear.  I like the temp to be between 400 and 450, but I keep an eye on it.

Inspect your wings.  Make sure they are cut up as it will only be messier once you add the spices.  Wings will either have one or two joints.  If they have two joints, the scrawny little end is a wing tip and can be thrown in a plastic bag and tossed in your freezer for later use making chicken stock. If there is only one joint, just cut there.  Many wings are sold already cut, so that makes life easier.  If they're cut, just trim off any weird ook or feathers and you're good to go.  Pop them in a large bowl (give yourself enough room to toss them).

In a small bowl, mix together the kosher salt, paprika, brown sugar and cayenne.  Sprinkle this over the wings while tossing them to coat completely.  Pop the wings on the grill and leave them there for 7 minutes.  Flip them and leave them there for about 5.  Do a quick temperature check, I look for around 165, but you can check poultry standards elsewhere if you like.  When they are done (juices run clear, temp is correct), pull them off the grill and serve.