4 Smoked Potato Sub Rolls (page 70), or use shop-bought hot dog buns
For the rub
1 tbsp salt
½ tbsp black pepper
1 tsp garlic granules
1 tsp onion granules
1 tsp cayenne pepper
1 tsp paprika
1 tsp dark brown sugar
For the wing sauce
50g (1¾z) butter
2-3 tbsp Frank's RedHot or your favourite hot sauce
1 lemon, cut in half
Toppings
American mustard
Sour cream or yogurt
1 chilli, deseeded and thinly sliced 1 tbsp pickled jalapeños
METHOD:
Combine the rub ingredients and evenly sprinkle over your chicken wings.
Place them over the indirect heat in a circle around the bull's-eye of charcoal.
Chuck some wood chunks or chips onto the hot coals for extra sweet, smoky flavour.
Place the lid over the grill and let those beauties slow-cook for an hour, flipping them over every 20 minutes, until their internal temperature is at least 74° C (165 ° F). I like to overcook mine slightly so that the collagen and connective tissue can render. They get that crispy skin and fall off the bone super-easy.
While the wings are cooking, make the wing sauce. Place each half of the lemon over the direct heat and grill for about 20 minutes until charred. Place a small saucepan in the middle of the grill and add the butter, hot sauce and charred lemon juice. Mix well, until emulsified.
Grill your hot dogs over direct heat. Flip them a couple of times so they get a nice char. I love a grill mark on a hot dog.
Place your cooked chicken wings into a bowl, then add the sauce and slosh 'em around so they are covered. Drop them onto a chopping board, remove the bones and cartilage and roughly chop 'em ready for the build.
Lay out your sub rolls and split them down the middle (but not all the way through!). Slather some yellow mustard into the base, dollop in some sour cream, then pop in your grilled dogs. Now add the saucy chicken wings and scatter with then the chilli and jalapeños.
Boomtown! That's a Loaded Mega Dawg. Triple Boomtown! That's a party in your mouth.
