Detailed instructions for grilling crispy chicken wings with the help of some clay bricks and hot sauce.

INGREDIENTS.

chicken wings
clay bricks (1 for every 4-5 wings)
aluminum foil
vegetable oil
franks(tm) hot sauce
charcoal grill
plain charcoal (no lighter fluid!)
charcoal chimney
wood chips

FOOD PREP

rinse and drain wings for 30m
soak wings in hot sauce for 2-24 hrs

GRILL PREP

fill chimney with coals
light chimney
dump coals onto lower grill grate
arrange coals evenly, 1 coal high
replace top grate
heat and clean grate with wire brush
wipe top grate with paper+vegetable oil
wrap each brick in aluminum foil (optional for sterile, surgical-grade bricks:)

COOKING

arrange wings in an even fashion, top down
place 1 brick atop each group of 4-5 wings

the wings will release fat in the first few minutes of cooking, so dont leave the grill yet.

stand nearby and watch for flare-ups. if this happens, remove the bricks and flip each wing.
move less cooked wings towards the hot spot, and crispier pieces away from the heat.
add a few wood chips to the fire and flip, rearrange every 20minutes.

cook at low heat for a total of 60minutes. it may be necessary to add a few more coals during the cooking process. do not add coals if using ready-light charcoal soaked in lighter fluid .

NOTES

tandoori seasoning also works well as a replacement for hot sauce