Ingredients:

•1/2	Cup Milk
• 1	egg
•1/2	Cup flour
•1/2	Cup corn meal
•1/2	tsp cayenne pepper
•1/2	tsp white pepper
•1/2	tsp black pepper
• 1	tsp garlic powder
• 1	tsp onion powder
•	Chicken Wings

Preparation Directions:
• Prepare the milk/egg wash
• Mix all the dry ingredients
• Dredge the wings thru the wash, and then roll in the dry spices.
• Let the wings rest in the refrigerator for 30~45 minutes for the coating to set.

Cooking Directions:
• Cook over direct heat for about 45 minutes at 250 degrees turning about every 10 minutes to prevent burning. After 25 minutes baste wings with Louisiana hot sauce/butter whenever you turn them over.

Special Instructions:
• Use 1 or 2 chunks of Hickory for a Smokey flavor and cook until the juices are clear.

Posted by Bama Fire on June 01, 2000 at 15:16:20:

In Reply to: Re: Lunchtime Simplicity posted by Gfw on June 01, 2000 at 13:01:50:

Gfw,
I made some wings last night, based on the ChefRD recipe, but I kicked up the heat a bit -- quite a bit. here's my method:

Milk Bath:
1 cup milk
1 egg
1 tablespoon Tabasco

Let wings soak in bath for 5 minutes or so then coat with the following flour/meal mixture:

1/2 cup flour
1/2 cup corn meal
1 Tbs White pepper
1 tsp Cayenne pepper
1 Tbs Freshly cracked black pepper
1 Tbs garlic powder
1 Tbs onion powder
1/2 tsp chili powder
1 tsp salt
1 tsp Zatarain's Creole seasoning

Let sit in refrigerator for a while -- long enough to get a fire built, started and the egg stabilized at 250.

Grill over hickory smoke.

Melt one stick butter and add 1 Tsp of Tabasco. Brush on wings as you flip.

WOW! What a meal. A fantastic hot flavor. I had some leftover (a surprise I know) that I ate for lunch -- just threw them on a cookie sheet and heated for 20 minutes at 300 in the oven.

B~F