One of the many treats I look forward to when I go home to Goose Creek is my dad cooking out on the old (50+ years old) hibachi grill on our back porch.  The man is a master grill-artist (he’s the reason I do not order steak at restaurants).  One of my absolute favorite things to have off the grill is chicken wings.  Now that Summer is here, it’s grill-time.  And because I know a lot of other people are ready to fire up their grills, I decided it was fitting to post my dad’s recipe for the best chicken wings of your life.  Now, of course my dad might have a few other tricks up his sleeve, but you’ll just have to come over for a taste to know whether they’re worth the “famous” billing that I think these wings deserve.

Daddy’s Famous Chicken Wings

Ingredients:
24 Chicken Wings
Seasoned Salt
Pepper
Sauce of choice (we like our family’s secret Carolina Gold BBQ Sauce)

Directions (intended for a Green Egg):
1.  Start a hot fire (approximately 400-450 degrees) in your grill with the dome open, then, close the lid and using both lower and upper vents at half-open/half-covered choke the fire until flames have died down and coals are glowing red
2.  While fire is choking, sprinkle wings with heavy dusting of seasoned salt and pepper (NOTE: do not add spices until at least 10 minutes before ready to go on the grill or else the chicken will dry out)
3.  Placing the chicken on the grill, cook the chicken first for 15 minutes, flip all wings and cook for 25 minutes more all with the dome closed
4.  Check wings for doneness, if you prefer sauced wings, brush sauce across tops of chicken wings, flip wings, and sauce other side; cook for 5 minutes; check wings again, sauce wings again, flip, sauce the other side and cook for 5 minutes more; if you prefer dry wings, continue cooking wings until they have reached desired level of crispiness and Enjoy!