Simple BBQ chicken wings

We are knee deep in barbecue season. The heat is on, so the stove is off. Do you keep your stove off all summer long? In fact, it’s so hot that I have to do any baking at night. I’ve been making cookie dough during the day and then baking the cookies after the sun goes down. Crazy. This weekend when we were planning our dinner we asked the girls what they wanted to have on the grill…chicken wings! As I said before when it comes to barbecuing my husband is pretty darn good. I know that BBQ chicken wings are not the easiest thing to grill. Apparently, the secret is grilling using an indirect heat technique…we’ll get into those details soon. As for how to dress the wings that’s easy…Bobby Flay’s 16 spice rub for poultry.

(adapted from Bobby Flay)

2 lbs chicken wings

2 tbsp bbq sauce of your choice

3 tbsp cumin

3 tbsp ground corriander

3 tbsp ground ginger

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp allspice

1 tbsp cinnamon

1 tbsp cloves

1 tbsp ground fennel seed

1/2 tbsp ancho chile powder

3 tbsp brown sugar

2 tbsp kosher salt

2 tbsp ground black pepper

1 tsp cayenne pepper

1. Combine all spices in a resealable plastic bag. Can be stored for up to 6 months.

3. Pour 2 or 3 tbsp of spice rub on the chicken wings and rub over wings with your hands.

The girls LOVED these wings. We served our wings with coleslaw and corn on the cob. We make this resealable bag filled with spice rub at the beginning of the summer and it usually lasts all summer long. This is not the authentic Bobby Flay spice rub, my husband removes almost all of the chile powder to make it kid-friendly. Hmmm, I wonder if it’s okay to have wings two night in a row?