Monday, July 4, 2011

Naked Wings


I’ve stated it before; you can use whatever part of the chicken you choose actually but I prefer Drumettes and the smaller Wing-ettes over traditional wings and legs for grilling.  It puts me in the Bar Food Mood! 

The Drumettes is the small fleshy part of a chicken wing, often fried and served as an appetizer. [drum(stick) + -ette.] 

To make this recipe you have to spend a whopping five minutes preparing a simple marinade which is cheap and easy to prepare.  When cooked you can eat them ‘as is’ or dip them in your favorite dipping sauce, hot, garlic, whatever you prefer. 

 Invention is the mother of necessity.” -- Thorstein Veblen, US economist & social philosopher (1857 - 1929) and the double-grid (sometimes referred to as a raised grid) was made out of an old grid using lag bolts and avoiding the necessity to purchase a custom grid set up (at least for now).  It works great as evidenced by the results!

Ingredients
        4 Lb. – Chicken Drumettes (approx.25- 30 pieces)
        Paul Prudhomme’s Magic Poultry Seasoning

Directions
1.    Rinse chicken in the sink and drain.
2.    Place pieces in a large plastic bag or mixing bowl.
3.    Sprinkle the poultry seasoning generously and mix or shake to cover each piece lightly and set aside (return to refrigerator if you are not going to grill in the next 30-40 minutes)
4.    Fire up your Egg and raise the grid by 2”; place the extended grid on top of the original and close the lid and let the temperature stabilize at about 350 degrees.
5.    Once stabilized open the lid and place all the wing-ettes and drummettes onto the grids and close the lid and let cook until done (approximately 20 minutes).  Turning once might be necessary.  When finished remove and let sit for 5 minutes then toss in your favorite dipping sauces or serve naked.