EASY AND GREAT TAILGATE WINGS

Big Texan

Ingredients

24 CLEANED SEPARATED FRESH WINGS HOME MADE CAJUN RUB, LOW SALT, BELOW CHALULA HOT SAUCE ORIGINAL, COMMONLY FOUND MEXICAN HOT SAUCE. WISH BONE ITALIAN SALAD DRESSING BLUE CHEESE OR RANCH DRESSING YOUR CHOICE CARROT AND CELERY STICKS OPTIONAL 1 GAL ZIP LOCK BAGS, STAINLESS STEEL BOWL CAJUN RUB, 1 1/2 T WHITE PEPPER, 1 T CAYENNE, 1T THYME, 1 T OREGANO, 1 T BASIL, 2 1/2 T BLACK PEPPER, 2 T ONION POWDER, 2 T GARLIC POWDER, 2 1/2 T GOOD PAPRIKA (SWEET), 2 T KOSHER SALT

Instructions

CLEAN WINGS OF EXCESS SKIN AND FAT. PLACE IN ZIP LOCK BAG WITH WISHBONE SALAD DRESSING 24 HOURS OR OVER NIGHT IN COOLER OR REFRIGERATOR. PLACE ON EGG OR GRILL WITH TONGS. 325 DIRECT AND SHAKE WITH CAJUN RUB. GRILL FOR 10 MIN AND TURN, SHAKE ON OTHER SIDE WITH RUB, GRILL FOR 10 MIN AND TURN. (A CLEAN HOT OILED GRILL GRATE WORKS BEST.) IN A STAINLESS BOWL, EMPTY BOTTLE OF CHALULA HOT SAUCE, PUT WINGS IN BOWL AND LIGHTLY TOSS TO COAT. REPLACE WINGS BACK ON GRILL TO FINISH. BRUSH WITH SAUCE AND RE SEASON WITH RUB UNTIL DONE 3 TO 5 MIN. SERVE WITH CARROTS CELERY AND EITHER RANCH DRESSING OR BLUE CHEESE , OPTIONAL. I MAKE MY OWN BLUE CHEESE DRESSING.

Notes

Do not brine wings as they will be too salty, ditto with store bought Cajun rub as they have almost 1/2 salt content. Chalula is the orange bottle hot sauce with cork top if you don't know.

Number of Servings: 12

Time to Prepare: 30 min