Black Wood Bob’s Famous Grilled Cajun Wings
8 wingettes ( drums and flats ) per serving
Tony Chachere’s Creole Seasoning ( Plenty )
Grill Temperature 300 to 325 degrees
Wash and let chicken pieces dry
Put wings in large Ziploc bag with one tablespoon of seasoning for every twelve wings. Seal up bag and shake well until you can tell every wing has been seasoned. Let wings sit in fridge for 30 minutes before placing on grill. Turn wings about every 8 to 10 minutes to prevent burning. When wings are bubbling clear juice they are done. If you want them crispy then leave grill open a minute or two at the end and they will get crispy. Wings best when inside temp is 175 degrees. Done at 165 but best to serve at 175. These are a little spicy but not xxHot.