Grilling chicken wings Texas style could really be any easier than this. All you need is a spicy rub and a healthy portion of wings. You don't necessarily think of chicken as a fatty bird but if there is a significant fat content then it's in the wings.....and that's why they taste so good.
The spice mix of Texas grilled chicken wings really helps offset any fatty flavors so it truly is a match made in heaven and all you have to do is apply the rub, get your grill up to temperature and then 15 minutes later you've got a great appetizer.
Only one thing to take care of when grilling chicken wings and that's to make sure that they don't fall off the cooking grate into the fire. If like me you're all fingers and thumbs with the tongs then do like I do and use a bbq fish mat (no, they're not just for fish).
Loads of chicken wings!
3 teaspoons chili powder
3 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon white sugar
The wing is effectively in three joints and frankly there's not much meat (mainly fat) on the wing tip joint so I prefer to trim these and collect them for making stock. It's usually this joint that gets hooked around the grill grate and causes all the problems when trying to turn the wings so there's a practical reason for cutting the wing tip off too.
After that there really isn't much to say other than mix up your rub and apply it to the wings. To some extent the rub will blacken and this is OK because it's important that the spice mix cooks. Just turn regularly until the skin is golden brown. Grill over medium hot coal for about 15 - 20 minutes, plate up and enjoy!
I like to serve mine with a cool salad, iceberg lettuce, cherry tomatoes and cucumber but sometimes I just can't resist putting on that extra lug of chili sauce.