Teriyaki Smoky Chicken Wings |  |
Ingredients
| 3 1/2 | lb.
whole chicken wings
| | 1 | tbsp.
ginger teriyaki marinade (from 1.06-oz. envelope)
| | 2 | tsp.
seasoned salt
| | 1 | tbsp.
garlic pepper
| | 2 | cups
hickory wood chips (optional)
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| |
Directions
 | Sprinkle chicken wings with combination of dry marinade, seasoned salt and garlic pepper. Place wings in large, resealable plastic bag or bowl; seal or cover. Refrigerate 4 hours or overnight for best flavor. |  | Thirty minutes before grilling, soak 2 cups wood chips with water as directed, if desired. Drain well. Place wood chips on coals or rocks according to manufacturer’s directions. For stronger smoked flavor, if using a gas grill, spread chips directly on rocks below grill. |  | Preheat grill to medium. Place wings on grill rack above wood chips. Grill, covered, 25 to 30 minutes or until chicken is thoroughly cooked (180°F in thickest part), turning 2 or 3 times. |
| *Marinate time extra
Note: Indirect heat on a dual-burner gas grill is heating one side of the grill and putting the drip pan (containing soaked, drained wood chips if desired) directly on the lava rocks with food on grill above it on the unlit side. On a single burner or charcoal grill, drip pan (with 1 to 2 inches water) is placed in center of coals below food (with coals spread around edges), soaked, drained chips are placed directly on coals. Food is placed on grill above drip pan. | |
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