Hey sports fans Shane Draper here at
Grilla Grills and today we're gonna do
some awesome wings on the Kong. And what
I like about it it's only three
ingredients, four ingredients if you
include the sauce, but you don't have to
put a sauce. I don't so you don't want
they taste great without it. So what you
need for your marinade is a simple
ziplock bag, but we've got five pounds of
chicken wings, one bottle of zesty
Italian dressing -- get the zesty stuff, it
matters okay. And I love using full
flavor soy sauce here it turns to be
kind of a nice golden brown, it doesn't
have to be perfect. Once it's well mixed
you can see that color that's what's
going to come out on your wings, gonna
have a really pretty golden brown once
we're done. Okay so once you get that
mixed take your wings we're just going
to put them in there let these marinate
at least two hours but really if you let
them go six to eight that's even better.
So our wings are done marinating they
they look great I love using a rack for
this. I just typically set it across the
pan but what it allows them to do is
just to drip a little bit and then I'll
take the paper towel and just dab back
over the top. Once they're dry,
we're gonna season this side with the AP
rub, okay, once we get to the comb as we
take these off we will put them upside
down. And once we get them all laid out,
we'll season that top side. So we set up
our Kong about 45 minutes ago. We're
doing an indirect cooking for these
wings because I don't want them to burn
early, I want them to kind of cook slowly
and if we want to apply the heat at the
end of crisping up we certainly can. Let's
get our wings on here, let's fit these
with a little bit of AP rub. Now I like
quite a bit of rub on my wings, in fact I
like dry wings. They don't necessarily
need a sauce so I'm pretty heavy with
rub when it comes to to my chicken wing.
So you don't have to be you can lightly
rub them. So we got these all seasoned up
and close the lid we're gonna check on
them here about about every 20 minutes.
You may have to flip them you're looking
for an internal temperature of 180 to
185 degrees on each of these wings and
you got to check every one don't cheat
that step.
Got to check everyone can't guarantee
that the one in the middle is done just
because the ones on the outside are done.
Every one of these wings have got to be
185 to avoid our friend Mr. Salmonella.
We're gonna saw some with the latest our
latest sauce Kongo Kick it's everything
the Thick and Bold is but it's got just
a bit more heat to it. We're gonna give
these another 15-20 minutes, we're going
to check them may decide to go ahead and
sauce some again. We're gonna let this
sauce it really good because we're
probably gonna go ahead and flip these
and sauce the other side when we come
back in alright. So you'll notice the the
diffuser we pulled it out just need to
top off the charcoal we've been cooking
on this all day so since we had the
diffuser out we decided to go direct
fire and just finish these wings real
quick. Just see we got some good char on
some of these they look fantastic.
We got our ring sauce a set let's
go ahead and get them in our pan here
alright.
To me the thing that's equally most
important is the dipping sauce for the
wings whether you're like blue cheese
you like ranch it doesn't matter but I
like a little bit of both.So what I like
to do is take some buttermilk ranch, I
just take a whole bottle, to that we're
gonna add a couple tablespoons of rub, I
used about a half cup of blue cheese
crumbles-- again you don't like them, don't
use them. I like a lot of blue cheese
though, and then you take about a quarter
cup of your Kongo Kick and you add it in
there and what you end up with is a
barbecue ranch blue cheese sauce and
there you have it. This whole Kongo
Kick project was Mark's idea so we're
gonna get him in here and have him eat
some of these spicy wings with me and
we're gonna get super messy. So if I'm
wearing gloves so we'll see how he fares
Oh and a Mark alright I'm not gonna wear
gloves, by the way, both missing that's
right okay I talked earlier I like a
little bit of spicy wings but not too
much where my head starts pouring my
bald head so uh let's dig in
yeah see what happens
that's good idea.
Have a little bit up front heat yeah oh
yeah that's awesome, still got a depth of
flavor heck yeah man that is outstanding.
I'm gonna try it in the the ranch
dipping sauce here. I'm telling you, you
can't not eat about 20 of these I don't
it's yeah it's not like it's already
burning me up right I start feeling that
pores opening up on top and the ranch
sauce cools you down just a little bit a
little bit of funk from blue cheese
which I love we want to know what you
think of the new Kongo kicks off so if
you make this recipe or do you use the
Kongo kick sauce get some pictures to us
we want to see the hashtag Kongo kick
with a case it's gotta be KO in right
Kongo Kick you'll see it right here now
everything you need to know is down in
the description below if you have three
weeks from the day this is posted and
you're gonna win the infamous Kongo Kick
and we know you're going to enjoy it
you're like thick and bold but you want
to get just a little spicy a little more
risky Kongo Kick that's where it's at
all right so I'm Shane this is Mark
Graham mark grab we are Grilla Grills
and we appreciate your stopping by to
check us out!
