Free Range™ Wings

Free Range™ Wings

Wings are the quintessential tailgate food. Some recipes make wings seem a little too much work for a day that's typically reserved for rest and relaxation enjoying your favorite sports teams. Our goal for this recipe was to make wings super easy. There are two steps to this process (smoking and grilling), but if you don't have a smoker or want to skip the smoke step, feel free to fast-forward to the grilling step since we're looking for a finished temperature not a cooking time. These wings yield so much flavor from the rub that they need nothing to be awesome on their own, but are equally great with your favorite blue cheese or ranch dip. Spice Confidently!

ingredients

FOR THE MEAT
  • Casa M Spice Co™ Free Range™ or Uncontrolled Free Range™
  • Salt
  • Wings, separated at the joints
  • Olive Oil

FEATURED QUOTE

...if you don't have a smoker or want to skip the smoke step, feel free to fast-forward to the grilling step.

- Mike Hernandez

LET’S GET COOKING

  • 1.

    Pat your wings dry first, then put them all into a large mixing bowl and drizzle with a little olive oil (just enough to get them lightly coated).

  • 2.

    Sprinkle the wings with salt at about 1/4 teaspoon of table salt per pound of wings.

  • 3.

    Sprinkle the wings with Casa M Spice Co™ Free Range™ to taste — less for a more mild flavor and more for a wilder, spicier flavor, then toss the wings around in the bowl to evenly distribute the seasonings.

  • 4.

    Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 150°F. If you have a pellet smoker, you can set the smoker to 150°F and skip to the next step without "pre-heating".

  • 5.

    Load the wings into your smoker and set a timer for 90 minutes.

  • 6.

    Preheat your grill to high heat.

  • 7.

    Pull the wings off the smoke into a large mixing bowl (and turn off your smoker), then drizzle with a little more olive oil and toss to coat the wings again.

  • 8.

    Load the wings onto your grill in one layer over direct heat and sprinkle with more Free Range™ (this step is important as it will be the added Free Range™ that creates the "bark".

  • 9.

    Let the wings cook until they show color and caramelization on the heated side, then flip.

  • 10.

    Sprinkle more Free Range™ onto the exposed side and cook until the internal temperature as read by an instant-read thermometer reads 160°F and the outside of the wings are caramelized and beautiful.

  • 11.

    Pull from the grill and let rest briefly to let the bark set then serve with our without dipping sauces and enjoy!

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