Free Range™ Wings.
Pat dry, coat light with oil, hit with salt and Free Range, then blast hot for crispy spiced skin
Pat dry, coat light with oil, hit with salt and Free Range, then blast hot for crispy spiced skin
Ingredients
FOR THE MEAT
- Casa M Spice Co Free Range or Uncontrolled Free Range
- Salt
- Wings, separated at the joints
- Olive Oil
Method
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01
Prep and oil the wings
5 minPat your wings dry first — moisture is the enemy of crispy bark. Toss them in a large bowl with just enough olive oil to coat lightly; this helps the spice stick and promotes even browning.
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02
Season with salt and Free Range
2 minSprinkle about 1/4 teaspoon of salt per pound of wings, then add Casa M Free Range to your taste — go mild or go wild, it's your call. Toss everything together so the seasoning hits every wing evenly.
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03
Smoke low and slow
1h 30mLoad your smoker with a mix of hickory, mesquite, and apple, then hold it steady at 150°F. This gentle smoke renders the fat and sets up the foundation for that bark we're after.
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04
Get the grill screaming hot
10 minWhile the wings are smoking, preheat your grill to high heat over direct flame. You want it hot enough that you can't hold your hand over the grates for more than a couple seconds.
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05
Oil and load onto the grill
1 minPull the smoked wings into a bowl, toss with a little more olive oil to coat, then load them onto the grill in a single layer over direct heat. Sprinkle generously with more Free Range right away — that spice is what creates the bark.
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06
Sear and flip
5 minLet the wings char and caramelize on the first side until you see real color and crust forming, then flip them over. This is where the magic happens — the spice and smoke combine with heat to build that beautiful bark.
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07
Finish with heat and spice
5 minHit the exposed side with another sprinkle of Free Range and cook until an instant-read thermometer reads 160°F in the thickest part. The outside should be deeply caramelized and crusted — not burnt, but bold.
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08
Rest and serve
3 minPull the wings off heat and let them sit for a minute so that bark sets properly and stays put when you bite into it. Serve naked or with sauce — either way, you've got something special.
From Mike's Notebook
Separate wings at the joints before seasoning—drummettes and flats cook at different rates and need equal bark coverage.
Don't oil the wings until right before the low smoke; oil applied too early turns rancid and softens your crust.
The high finish only works if your smoker hits 425°F—anything cooler and you're just drying out the meat without crisping the bark.
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