Taalibah, how about some smoked spicy chicken wings.

Here's how I make mine (or at least used to make them before I had to give up salt).
1. Enough wings for each person according to their appetite.
2. Cut the tip end off each wing at the first joint. Save to make chicken broth later.
3. Separate the remaining two sections of the wings at the joint.
4. Place the separated wing sections in a large container and using a Cajun seasoning, like some of those listed below, sprinkle over the wing sections and toss to cover well. You can use as much or as little as you like. Let the wings set for an hour or so while you are getting your grill hot.
(Tony Chachere's, Ball's, Chef Han's Cajun Seasoning, Paul Prudhomme's Cajun Seasoning, your own homemade, etc.)
5. You will want to cook these over indirect heat on the grill so whether using charcoal or gas (god forbid) have your heat only on in one half of the grill. Place the wing sections on the half of the grill away from the heat source.
6. When the coals are good and hot remove the section of grate over the fire and toss some water soaked chips, (oak, pecan, hickory, mesquite or other) on the fire, replace the grate and immediately close the lid of the grill.
7. Cook with the lid closed for about 20 to 25 minutes letting the smoke permeate the wings. When the smoke has died out after the above time you can check the wings for doneness. (DON'T, I SAY DON'T let the wings get too done and dried out.)
When the wings are done serve with a good homemade Bleu Cheese dressing or Ranch if you prefer.
I like to serve mine with some Wing Hot Sauce in a bowl to dip them in and another bowl with the Bleu Cheese dressing to double dip before taking a bite.
Wings Hot Sauce
1/2 cup Frank's Red Hot cayenne pepper sauce (or another if you desire but I like Frank's best for this recipe)
1/2 cup melted butter
Mix together well and serve.
Bleu Cheese Dressing
For the dressing, blend
1 cup mayonnaise with
2 tablespoons chopped onion,
1 teaspoon minced garlic,
1/2 cup sour cream,
1 tablespoon white vinegar and
1/2 cup chopped bleu cheese.
Blend the first three ingredients together in a blender of food processor to make a smooth blend then add the next two ingredients and mix by hand.
Chill and serve.

Here's how I make mine (or at least used to make them before I had to give up salt).
1. Enough wings for each person according to their appetite.
2. Cut the tip end off each wing at the first joint. Save to make chicken broth later.
3. Separate the remaining two sections of the wings at the joint.
4. Place the separated wing sections in a large container and using a Cajun seasoning, like some of those listed below, sprinkle over the wing sections and toss to cover well. You can use as much or as little as you like. Let the wings set for an hour or so while you are getting your grill hot.
(Tony Chachere's, Ball's, Chef Han's Cajun Seasoning, Paul Prudhomme's Cajun Seasoning, your own homemade, etc.)
5. You will want to cook these over indirect heat on the grill so whether using charcoal or gas (god forbid) have your heat only on in one half of the grill. Place the wing sections on the half of the grill away from the heat source.
6. When the coals are good and hot remove the section of grate over the fire and toss some water soaked chips, (oak, pecan, hickory, mesquite or other) on the fire, replace the grate and immediately close the lid of the grill.
7. Cook with the lid closed for about 20 to 25 minutes letting the smoke permeate the wings. When the smoke has died out after the above time you can check the wings for doneness. (DON'T, I SAY DON'T let the wings get too done and dried out.)
When the wings are done serve with a good homemade Bleu Cheese dressing or Ranch if you prefer.
I like to serve mine with some Wing Hot Sauce in a bowl to dip them in and another bowl with the Bleu Cheese dressing to double dip before taking a bite.
Wings Hot Sauce
1/2 cup Frank's Red Hot cayenne pepper sauce (or another if you desire but I like Frank's best for this recipe)
1/2 cup melted butter
Mix together well and serve.
Bleu Cheese Dressing
For the dressing, blend
1 cup mayonnaise with
2 tablespoons chopped onion,
1 teaspoon minced garlic,
1/2 cup sour cream,
1 tablespoon white vinegar and
1/2 cup chopped bleu cheese.
Blend the first three ingredients together in a blender of food processor to make a smooth blend then add the next two ingredients and mix by hand.
Chill and serve.





