Grilled Chicken Wings with Burnt Scallion Barbeque Sauce - Page 104

Where the f**k did my picture of the finished product go!
I used the Blogger App and made a draft of it with the picture (we were at a friends house so did not have the camera) now it's gone!
Oh well, the wings were delicious - though a fair amount of effort for wings - but you'll be drinking beer while cooking, so it's okay.

We were planning these for standard Sunday Ox and Brock dinner, but on Saturday got invited to a cookout with friends - so we decided to make them there.  Since we were cooking at someone else's place, and we didn't know how much equipment/space we would have, we decided to do as much ahead as possible.  Since we weren't grilling anything except scallions for prep, I decided to use my tried and true, super fast roasting method that I use for roasting peppers (in fact a roasted a couple jalapenos for Ox to make an Indian chicken dish for our Saturday dinner).  I figure if it works for peppers, it should work for scallions.  Your chimney starter isn't just for starting the charcoal!  Judicious use of a dedicated cooling rack allows for some screamin' high temperature cooking - though the cooking surface is a bit small.  Took about 3 minutes to roast the scallions.  We even roasted a bunch more and ate them right off the "grill".

A couple minutes in the blender and we had the Barbecue Sauce done.  We put the chicken in to marinade, the chips in to soak, and then measured out the rest of the ingredients we needed in easy to travel containers.

Once at the shindig, we cooked the wings as directed on the grill, then smoked for the requisite time.  The only modification we made was to put the barbecue sauce into the bowl we planned on tossing the wings in and allowed it to warm back up to room temperature (actually hot fricken' day temperature).  Finally putting everything together, taking a wonderful picture (now lost into the maze of the interwebs), and serving.  They were a BIG hit.  The roasty/burnty/smoky flavor was delicious with the underlying familiar barbecue awesomeness.

Advice: Follow the recipe.  You don't need my chimney rig if you're doing everything on the same day (except brining and soaking of course).  That said - you should check out the rig for roasting peppers and searing meat at ultra high temperature.