Serves: 4
1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Turn the wings to coat with the seasonings, then cover and let marinate, in the refrigerator, for 24 hours.
2. Set up the grill for indirect grilling with a drip pan in the center.
If using a gas grill: Place all the wood chips in the smoker box and preheat the grill to high when smoke appears, lower the heat to medium-low.
If using a charcoal grill: Preheat to medium-low. When the coals are ready, toss half the drained wood chips on the coals.
3. For both methods: Oil the grill grate and place the wings on the hot grate over the drip pan. Cover the grill and cook the wings until very tender, 1 1/2 to 2 hours if using charcoal, add 10 to 12 fresh coals and a handful of chips per side after 1 hour.
4. Transfer the wings to a serving platter and serve at once.
Makes 12 whole wings serves 4 to 6 as an appetizer
This Eat It and Beat It Wings recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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