Chilli-Beer Hot Wings (From Primal Grill-Steven Raichlen's PBS Show)

Roy keeps saying that we should post the recipe even though it is not in the Global Grilling book, but rather Steven Raichlen's show. So here is the recipe... From Episode 112: Tailgating

Ingredients:
For the wings and marinade:

12 whole chicken wings (about 2 pounds)
2 cups wheat beer
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1 tablespoon extra virgin olive oil
1/2 cup Thai sweet chili sauce (a good brand is Mae Ploy, available in the
ethnic section of larger supermarkets)
1/4 cup chopped peanuts or pistachios (optional)

Other Items Needed:
1-1/2 cups smoking wood chips or chunks



Directions:
Rinse the chicken wings under cold running water and blot dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you dont mind munching a morsel thats mostly skin and bones). Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.

Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.

Drain the wings in a colander and blot them dry with paper towels; discard the beer. Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.

Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, brush and oil the grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. During the last 5 minutes of cooking time, brush the wings with the Thai chili sauce and sizzle on both sides. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves. There should be no trace of red at the bone.

Transfer the wings to a clean shallow serving bowl or platter. Sprinkle the chopped pistachios and peanuts over the wings, if desired, and serve at once. You’ll want to provide plenty of napkins to your guests.

I need to start with the fact that Roy was still in transit from LA when I was trying to discuss the fact that I was all hyped up about the Primal Grill Tailgating Special and really wanted to make the wings shown on the special. Therefore, at 9 PM, Saturday night, I was running to Pick-N-Save to get wings. I marinated the wings in Leinkugel Red and an African Beer left over from Stephanie, because it was all I had in my house! Then on Sunday morning, I packed up my ziplock bag in my trunk and went to pick up Roy at the airport, hoping that I would not get pulled over and if I did the officer would ignore the strong beer odor in my car. Later in the afternoon, while Roy napped I mixed the other ingredients... without the forethought that paprika is red and I would need Roy's help if I wanted to look at all presentable when I arrived at the Koczela household. So, I woke him up midprocess, oops!
We did this recipe on the Big Green Egg and started on indirect heat (when Roy was outside cooking) and then I moved it to direct heat. It took longer than expected, about an hour total, but according to Roy was well worth the wait. I used the thai chili sauce recommended but forgot the peanuts, even though I spent 10 minutes chopping them... with a hammer (not a meat hammer).