Smoked and Sauced Chicken Bites

Smoked and Sauced Chicken Bites

This image shows smoked chicken wings

 

Need to quickly find a way to feed a large group of people? These Kosmo's Kickin' Wings will take care of you. The entire process should take no longer than 30 minutes once the grill is lit.

YOU WILL NEED

* 2 lbs Split Chicken Wings

* Wing Sauce of your choice (suggestions below)

Kosmo's Q General Tso wing sauce

Kosmo's Q Spicy Garlic wing sauce

THE PREP

Let's begin straight away! This dish is intended to be a last minute for feeding a large group of people. It is purposefully very simple, but it is also guaranteed to fulfil its promise.

So start by lighting your stovetop and letting it warm to about 300 °F (149 °C). When using a gas grill, you can safely raise the temperature to 350°F (177°C).

 

This image shows Chicken wing Seasoned with kosmos Q Rub

 

THE COOK

Place the chickens on the grill and directly over the heat once the grill is hot. We're aiming for speed here, so don't season the wings as you normally would. But the benefit of a recipe this straightforward is that you may adjust it as you like!

 

This image shows chicken wings cooked on the Spit

 

 

The chicken wings must cook for 30 minutes after being placed on the grill. Flip and rotate them to ensure equal cooking at the 15 minute mark (use a timer if necessary). All there is to it is that!

THE PAYOFF

There is only one step left until the grilled chicken wings are ready. Take the chicken out of the oven. Get a bowl for each type of wing sauce you intend to use, and then combine them (warmed up). Next, separate the wings and coat with a toss. In order to satisfy the people in our group who enjoy spice, we tried half of them with General Tso's wing sauce and the rest with Spicy Garlic!

 

This image shows delicious chicken wings

 

And that's all there is to it - now go out there and serve your guests or family these delicious Kickin' Chicken Wings.

 

Check out our Chicken Recipe Blogs 

Check out our range of Kosmos Q Rub and Seasonings

 

By Rhiannon Peterson