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Made some grill fried hot wings on the Kamado Joe classic. Seasoned the wings with some kosher salt and fresh cracked black pepper. Sprayed them with some vegetable oil, tossed them in some Lefty's Spicey Fish & Chicken Mix. I highly recommend it if you can find it. I happened upon it at Shoprite and all I can say is I love it. After I applied one coat I rested the wings on a cookie cooling rack over a half sheet. An hour later when the dry mix got all gooey I applied a second coat to get it extra crispy. While that was resting I lit the KJ, inserted the deflector plates in the high position and brought the temp up to 425°. Once up to temp I let it ride for for 15 minutes just to make sure the grill was thoroughly warmed through. Put the wings on and flipped them every 10 minutes for even cooking for 45 minutes and voila!!! Crispy hot wings.
Grill Fried Chicken: Ingredients: 4 to 10 chicken pieces Marinade: 2 cups buttermilk 1 cup hot sauce Batter: 3 eggs 1/3 cup water 1 tsp black pepper 1 tablespoon of your favorite poultry seasoning 1 cup hot sauce 2 cups self rising flour extra regular flour for dredging Directions: Combine the buttermilk and hot sauce and pour over the chicken pieces in a ziploc bag. Marinate the chicken in the fridge for 2 to 12 hours. Preheat your grill to 350-375 degrees and set up for indirect cooking. Combine the batter ingredients and mix well. Remove the chicken pieces from the marinade and dredge each piece in plain flour. Coat each piece with the batter. Place chicken pieces over indirect heat on the grill for 35-45 minutes or until done. Notes: I recently made a trip to Memphis, Tennessee and had some of the best fried chicken EVER. It came from a place on Beale Street called "Miss Polly's Soul City Cafe." I was so impressed with it that I decided to pry and see if I could find out how it was made. Meet "Ruffin". He's the cook here and the information he gave me is obviously incomplete. Ruffin told me that the chicken is blanched in a mixture that contains hot sauce and a lot of seasonings for about 10 minutes. So I'm guessing that the blanch sort of par cooks this chicken and then they bread it and deep fry it to finish it off. The breading batter also has hot sauce in it. All I can say is that the chicken was fantastic. I wanted to try to bring some of that flavor to this chicken, which I didn't really achieve, but this recipe I made here was super delicious. I will try using Ruffin's technique sometime in the future for sure! Here's a link to the video for this cook: