grilled chicken wingetts

By swattley

these are the small wing sections from perdue, it has small drum sticks and meat portion of the wing.

Ingredients

• 2 . package of perdue wingetts
• olive oil to rub on wings
• Konrinko Creole seasoning
• one envelope McCormick orig buffalo wing season mix
• Apple smoke chips or pellets
• non stick grill grate spray

Preparation

Step 1

soak smoke chips for at least 30 min
coat wings with olive oil and place in 2 large glass cassorole dish so wings are not on top of each other.
sprinkle both seasonings over the wings, use a little more of the mccormick season and let sit for 30 min. flip wings over and season other side. put in fridge over night.
set bbq on high, treat grates with non stick spray for BBQs, place smoke box in position and wait for a good amount of smoke, open grill lid and let out a lot of the heat, spread the wings around the grill and cook on low but also keeping the smoke box burner hot and making smoke. turn the wings quite often so not to burn and cook till they are crisp and internal temp is 170.