So much cooking, so little time!

I can't believe I have completely neglected my blog for months!  I thought I was doing so well!  I am making a vow right now to set aside time on Sunday and (hopefully) one weeknight to maintain my blog.  Without devoting time, it won't happen.  I have numerous recipes and pics I've been saving, so get ready for a blogpost overload! 

On to the good stuff....In honor of a recent purchase, our classic Weber Charcoal grill, I have decided to post a family recipe that I can guarantee will be around for many years to come - Uncle John's Grilled Chicken Wings.  My late Uncle John Stamp to be exact.....may you rest in peace - we all miss you. :)  And yes - we are now a 2-grill family.  As I recently found out, many households within the Stamp Family had 2 grills.  Glad I finally got with the program!  These wings are phenomenal, budget-friendly, and are best fresh off a charcoal grill.  Not the healthiest part of the bird, so we here at the McDowell household try to limit the number of times we grill them each month.


Uncle John's Grilled Chicken Wings

Ingredients:
Chicken Wings
Vegetable Oil (or Canola Oil)
Lowry's Seasoning Salt (you might as well buy the economy size if you don't already own this seasoning)

Directions:
Clean and prepare chicken wings:  rinse under cold water, ensuring all feathers are removed.  Bend "flap" back underneath the drum joint to form a triangle (see the middle wing in the photo for reference).   Sometimes you have to break them at the "elbow" to get the flap to stay behind the joint.  This step allows for easy handling and even cooking on the grill.


Brine chicken wings:  Place all wings in a large bowl with ice cold water and lots of salt for 20-30 mins.  (Brining tenderizes the meat and is recommended for all pieces of chicken and pork prior to grilling.) 

Preheat grill medium (charcoal) to medium-high (gas).

Drain bowl of water.  Pat wings (and bowl) dry.  While still in bowl, coat wings with vegetable (or canola) oil.  (You don't want a puddle of oil at the bottom of your bowl, so don't go overboard).  Seasoning generously with Lowry's Seasoning Salt.  Place wings on aluminum foil-lined cookie sheet.  (I sometimes sprinkle more Lowry's on both sides at this point). :)
 
Grill wings for 30 mins, flipping each wing every 10 minutes. 
*For a gas grill, grill wings on upper grill rack.  If a lower grill rack needs to be used, grill wings on medium heat and watch closely.  Juices will cause the grill to flare up.
*For a charcoal grill, open vent completely on the lid.  The lower the temp, the better.  Monitor every 6-8 mins for some that may need to be flipped early.


Enjoy!