Thanks, Nature Boy & the DP Gang!

RichG

Chris-

I know you know that DP is my "go-to". Sometimes, though, it takes just a simple meal to make you sit back and say, "...yeah, life is good right now."

Thanks to you and the gang for these chicken wings that my daughter and I savored for dinner:





Best to ya!

Rich

EDIT: Ooops, forgot to say that these were simply dusted with Dizzy Dust (and a light baste of soy, balsamic, oil, garlic pwdr, and onion pwdr.)

East Cobb Eggy

At what temp did you cook them and how (direct, raised grid, indirect or a combination)??

Greg

Jeffersonian

I got Dizzy Dust with my first DP order as kind of a back-up...an all-purpose rub that I'd use now and then, but nothing special. Now it's quickly becoming one of, if not my favorite rub. Those look Superbowl-worthy, Rich.

RichG

Greg-

Indirect on the main grill level. I started with the temp between 350-400, and flipped every fifteen minutes for the first 45 mins. Then I mixed up the basic baste (sorry, no proportions, just "winging" it), basted one side and kicked the heat up to 500-550. Flipped and basted after 7-8 minutes, and cooked for another 7-8 minutes. All told, it was about an hour and 15 minutes of cooking time including the time needed to flip all those suckers (completely forgot about the wing rack I bought!! Doh!)

I haven't done these in a long time, and I have no idea why. They are mighty good.

Rich

RichG

Jeffersonian-

Thanks for the compliment. They are quite a forgiving thing to cook (almost as forgiving as pork butt!)

I couldn't agree more on the DD. I put it on just about anything. My latest is rice pilaf. I mix in a Tbsp or so just as I bring everything up to a boil before it goes in the oven. Comes out nicely seasoned.

Cheers,
Rich

JLOCKHART29

Rich, Looks great! Simple and tastie. What more could you want?

Nature Boy

Hey man!
You are the ones helping to make it all go 'round. Thank you Rich! Thems look real good. I'd eat 'em for breakfast if I could rip get them out of this dumb monitor!

Happy cookin
Chris