Cooking for 12 people
Ingredients
- 12
chicken wingettes
- 14 oz.
smoked Andouille sausage (or similar spicy smoked sausage)
- 3 tbsp.
of your favorite BBQ dry rub seasoning
- 0 cup
of your favorite barbecue sauce
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Charcoal with Hickory to take your BBQ flavor up a notch.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The 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.
