Ingredients
Dry Rub:
3/4 Tbsp Light Brown Sugar
1/2 Tbsp Kosher Salt
1/2 Tbsp Onion Powder
1/2 tsp Cayenne Pepper
1/2 Tbsp Smoked Paprika
3/4 tsp Chili Powder
1/4 tsp Dried Ground Thyme
1/4 tsp Dried Oregano
3/4 tsp Cumin
1/2 tsp Garlic Powder
1/2 Garlic Powder
1/2 tsp Dried Mustard Powder
1/4 tsp Black Pepper
Wings
4 lbs chicken wings, tips removed; halved at joint
Buffalo Sauce
1/4 cup Frank’s Red Hot Original
1/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon chili powder
3/4 teaspoon sugar
Instructions
1) Combine dry ingredients to make dryrub
2) Thoroughly coat the wings with the dry rub; refrigerate for 2 hours or overnight
3) Toss wings and place in rotisserie basket.
4) Remove grill grates and insert a drip tray under the rotisserie basket.
5) Place the basket on the grill and start motor.
6) Light the Infrared Rear burner and turn on high.
7) Cook for approximately 25-35 minutes, until wings are full cooked. Using a thermometer, the internal temperature should reach 165F
8) While wings are cooking, combine all ingredients for buffalo sauce in a large bowl.
9) Carefully remove wings from basket and add to bowl with sauce. Mix to coat.
10) Serve with Vegetables sticks and your favorite classic sauces such as Blue cheese or Ranch.
Recipes: https://www.napoleon.com/en/ca/barbec…
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Original of the video here
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