What makes chicken wings so tasty? They’re tiny, which gives them a better meat-to-skin ratio. However, their tininess presents some problems as well. They always take longer to cook than you think. It’s virtually impossible to get a meat thermometer into them. And they look ridiculous in pictures. Okay, maybe that last one isn’t size related.
This Christmas, Glenn and I were the fortunate recipients of a variety of barbecue rubs. We couldn’t wait for it to be warm enough to fire up our Weber, so we coated these wings in copious amounts of Smokin’ Guns Rub and tossed them on my two-burner grill. In retrospect, we may have been a little overzealous with the rub. They turned out tasting a little chemically (which is funny because I didn’t get that taste at all when I was licking my finger and sticking it in the jar of rub) and pretty orange. I’m not ready to write off the rub completely — it was a well-balanced sweet and spicy rub with maple, cumin, and paprika flavors — but next time I won’t be so liberal.
And next time I cook wings inside, I’ll stick them in the oven. I don’t think they got a very even heat distribution on the stove-top grill, so the skins burned before the meat cooked all the way through.