Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Something for the BBQ party provided by !

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Grill recipe challenge, provided I'm "not too late to the party."

For the chicken:

12 whole chicken wings

Rub ingredients:

3 tablespoons packed brown sugar
1 tablespoon paprika
1 tablespoon chile powder
2 teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon pepper
¼ teaspoon cayenne pepper

For the veggies:

10 ounce package Whole mushrooms (white or baby bella)
2 small Zucchini
2 small Summer squash
2 red or Vidalia onions
½ cup Italian dressing

Prep your chicken wings by cutting off the tips. And then separate the flats from the drumettes.

Combine the rub ingredients in a bowl and whisk together (or use a fork) until well mixed. Dump onto a rimmed plate or pie pan. Pat your chicken pieces dry with paper towels. Roll them in the rub until well coated and set aside on a large plate. Cover and refrigerate for 15 minutes or so (however long it takes to prep your veggies).

Slice the zucchini and squash into 3/4 inch coins. Slice the onions to make pieces about the size of your squash coins. If your mushrooms are large, cut them in half. Skewer them: piece of onion, one of the veggies, another piece of onion and so on.

Fire up your grill, heat for 15 minutes (or longer—you should know how long it takes for your specific grill). Clean the grate. Kill the burners and then oil the grate. Fire it up again. Set half the burners on low (again, you know your grill, yours may be larger or smaller than mine) and half on med-low.

Place the wings over the burners on low and your veggies over the burners on med-low. Brush the veggies with Italian dressing. Cover the grill. Uncover and flip the wings/rotate the veggies every five minutes or so and then recover again. Continue brushing dressing on the veggies every time you rotate them. Continue cooking until wings are done (internal temp with a thermometer reads at least 160F/71C. For me it took about 30 minutes.

If you don’t have enough room to cook both at once, cook the wings first, tent foil over them when you pull them off and then cook your veggies or vice versa.

Enjoy.

The spice rub comes from PBS’ Cooks Country/America’s Test Kitchen. Link without needing to sign in through https://cooked.wiki/new/recent/5c21.....2-b6770ecc3de2


Personal notes: Idiot me forgot the salt and you could tell the difference. The Rev agreed on this, the wings needed a little salt. Otherwise, a nice change from teriyaki wings as The Rev isn’t a fan of buffalo sauce. I didn’t pay attention to time very closely and a few of my wings cut crispy black (burned the brown sugar in the rub). The veggies were cooked, but not mushy.

Don't toss those wing tips!!! Freeze them and pull them out the next time you plan to make chicken stock and add them to the other chicken bones you plan to boil into stock.

Not shown: We had pasta salad with this (I posted that last summer).

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From Chris: It is also worth noting that instead of the grill, you could also use your air fryer with these as well (just make sure to use a liner/parchment paper and work in batches)