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Boiled then Grilled Wings

I've got to start this one off with a disclaimer: "I'm NOT very keen on boiling ANY meat prior to cooking it on the grill."

That being said, there ARE times that you've got to cheat. One of those times is when you've got to make a LOT of wings for a crowd. You could boil them before anyone arrives, then put them on the grill for 5 - 10 minutes to finish cooking them. Rather than using one of the slow grilling methods, you'll still get to enjoy your party.

Butt Kickin' Blacken has mild smoky taste without any salt.

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1. Begin by putting a large pot of water on the stove and bringing it to a boil.

2. While the water is heating up, separate things into drumettes and flappers, then wash them under cold, running water.

3. When the water has come to a boil, place the wings in the pot, and let cook for about 10 minutes. Remove them, let them dry and cool, then place them in your refrigerator until you're ready to grill them. Continue boiling in fairly small batches until you've pre-cooked all of the wings.

You could do this up to 1 day ahead of when you would want to serve them.

4. When you're ready to finish them on the grill:

Begin by mixing up a rub of Butt Kickin' Blacken and a little bit of Kosher salt. Then get your favorite wing sauces ready.

5. Coat the wings with mixture then place them on the grill. Cook for about 10 minutes over medium heat, or, until they're done.

6. Place the cooked wings in a large bowl and toss with your favorite wing sauce.

7. Serve immediately, or, place in a warm chafer pan to await the time when your ready to begin serving. If you don't have a chafer, you could pile them on a large sheet (jelly roll) pan and hold them in a 200 degree oven for up to 1/2 hour.