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Ingredients
Ingredients
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12 chicken wingettes
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14 oz. smoked Andouille sausage (or similar spicy smoked sausage)
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3 tbsp. of your favorite BBQ dry rub seasoning
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0.25 cup of your favorite barbecue sauce
1 Food Prep
First, debone the wings.
- Next, roughly chop the smoked Andouille sausage and place it into a food processor, and pulse until the sausage is finely chopped.
- Then, insert the chopped sausage under the skin of each wing with your fingers until the wing is plump (about 1½ tbsp. of ground sausage).
- Finally, season the stuffed wings on both sides with BBQ dry rub.
Starting at the narrow end of each wing, gently work your index finger under the skin to loosen it from the meat. Using a sharp paring knife, separate the two bones at the bottom of the wing (the end that was used to loosen the skin) then use your fingers to gently scrape the meat away from the shorter bone.
Once most of the meat has been removed from the bone, grasp it at the exposed end and twist it to break it free from the top joint (if necessary, use the paring knife to separate the joint). Pull the bone free and discard.
2 Grill Prep
- Fuel: We recommend Kingsford® Charcoal with Hickory to take your BBQ flavor up a notch. Add 2 to 3 chunks of your favorite Kingsford™ BBQ Smoking Chunks that have been soaked in water for 30 minutes on top of your charcoal.
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the wings on the hot side of the grill, and cook for about 5 minutes, turning frequently until browned and crisp.
Move the wings to the cool side of the grill, cover the grill and allow them to continue cooking until they are nicely browned and cooked through and reach an internal temperature of 165°F on a digital meat thermometer, in about 10–15 minutes.
Brush the stuffed wings with sauce, and cover the grill for another 2–3 minutes, until the sauce has set and has become tacky.
- Remove the stuffed wings from the grill and serve.
Clint Cantwell
For safe meat preparation, reference the USDA website.
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