===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-05-94 (22:04)             Number: 331
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Spicy Chicken Wings            Conf: (37) Home Cooki
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          SPICY CHICKEN WINGS

          12 chicken wings, about 2 pounds
          2 T. Special Dry Rub (recipe follows)
          1 c. hickory chips
          Dill pickle chips, optional
          Bread of choice, optional
          Baked beans, optional

          SPECIAL DRY RUB:
          2 T. each paprika, light brown sugar and salt
          1 T. ground red cayenne pepper
          1 t. dry mustard
          1 bay leaf

          Prepare SPECIAL DRY RUB:  In a food processor or blender
          combine the paprika, sugar, salt, cayenne pepper, dry
          mustard and bay leaf.  Process until the bay leaf is
          pulverized and the mixture is thoroughly blended.  store
          in a airtight container at room temperature for up to 3
          months.  Makes about 1/2 cup.

          Rub chicken wings on all sides with the Special dry rub.
          Let stand at room temp. for 30 minutes or refrigerate for up
          to 8 hours, allowing the wings to return to room temperature
          before cooking.  Prepare fire in grill placing all coals
          on one side.  Soak hickory chips in cold water to cover
          for at least 30 minutes.  When the coals are white-hot,
          drain chips, scatter over the coals.  Place the grill
          rack 6 inches above the coals, arrange the chicken wings
          on the rack, but not directly over the coals.  Cook,
          covered for 45 to 50 minutes until the wings are brown,
          crisp and cooked through.  Serve wings accompanied, if
          desired, by dill pickle chips, bread and baked beans.
          Makes 4 servings.

          NOTE:  Chicken wings may also be  cooked in the oven.
          BEFORE adding the Special Dry Rub to wings, brush all
          over with a mixture of 1 T. hickory flavored natural liquid
          smoke and 1 T. water, marinate as directed.  Meanwhile,
          heat oven to 350 degrees.  Arrange wings in a single layer
          on the rack in a shallow roasting pan.  Bake for 45 to 50
          minutes until browned and cooked through.

          Serve as directed above.

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