If you’ve been reading what little I’ve been posting lately, you may know I’ve been really strict on what I’ve been eating, and I’m down about 70 pounds since the beginning of fall last year. I’m still working on it, and most of my eating revolves around lean meats from a good deli.
However, once a week, I get a day to do what I want, and Superbowl Sunday was that day last week. I’ve learned not to overdo it on my free days, but chicken wings sounded soooo good! The typical way of making them involved deep-frying, and even the way I’ve made them in the past was to fry them briefly, then smoke them. Instead of all that, I wanted to skip the frying completely.
I thought that if I grilled the chicken indirectly with lower heat, the fat would drip mostly off of the wings, then I could sauce, finish, and then grill.
After cutting the wings at their joints, I added just a bit of salt and pepper, and put the wings, along with a few chicken legs, on my Char-Broil infrared. I had it heated up, with the two side burners on low, with Jack Daniels wood chips on the grate to add smoke, and the center burners were completely off. It took about an hour or so for the wings to be just about done, and I turned them a couple of times during that to ensure even heating.
For the sauce, I used Nando’s Peri-Peri, in Hot Sweet as well as Garlic flavors. I didn’t use any butter, just trying to keep the fat out as much as I could. In a stainless bowl, I tossed the wings (and legs) with the sauce to coat the chicken, then it went back on the grill for about 10-15 minutes. I then added just a bit more sauce to the chicken.
That’s all it took. I was able to watch pregame shows, get some stuff down around the house, and cook the wings and legs, and I was easily ready to watch one of the best Superbowl games I’ve seen in a while. It’s too bad the commercials weren’t up to par, but I did like that Audi vampire campfire!