Friday, December 24, 2010


Category: Appetizers and Snacks
Group: Poultry
Posted: Nov 15, 2010
Viewed: 66
Prep Time: 15 min. (0.25 hrs)
Cook Time: 45 min. ( 0.75 hrs)

2 lbs Chicken Wings [Wingettes]
2 Tablespoons Olive Oil [Any cooking oil will work]
2 Tablespoons Lime Juice
2 teaspoons Sesame Oil
1 Tablespoon Knox's Chipotle B-B-Q Rub [You favorite Rub will work]
1/2 Cup Pork Barrel BBQ Sauce

I have a good friend named Bryan Knox and this ole boy makes some of the best BBQ Rubs and Seasoning Blend. If I'm cooking and it's not my own Rub it's almost always Bryan's. I picked his Chipotle B-B-Q for these Wangs cus I like the smokey pepper taste this Rub adds. The wet ingredients I add does make it a "wet rub" and as it cooks makes a nice glaze but I still finished with some Pork Barrel BBQ Sauce. The secret to great wings is to cook them 180 degrees internal so they fall off the bones.

Check out Bryan's Knox's Spice Company web site:

1] Wash and Pat Dry Wingettes. If they are still whole cut the wing tip off and discard and seperate the Drumetter from the 2 Bone piece with a sharp knife.

2] Add the Wet Ingredients and flop around.

3] Add the Knox's Chipotle B-B-Q Rub and flop them around until evenly coated.

4] Over a Medium Hot Grill cook the Wangs until the are looking crispy and almost done. Add the Pork Barrel BBQ Sauce and finish the last 10 minutes. The Wangs are done when they have an Internal Temp of 18- degrees.

Bryan Knox
Knox's Spice Co. - All natural dry rub spice blends.

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