A Slow 'N Sear Kamado Cookout Collaboration: Part 2 - Pizza & Wings

The second half of our collaboration between David Parrish of Adrenaline Barbecue Company, Mike from Everyday BBQ, and myself where we make Chicago deep dish pizza and hot wings for dinner on the Slow 'N Sear Kamado.

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Everyday BBQ & Cuisine: https://www.youtube.com/EverydayBBQ
Adrenaline Barbecue Company: https://www.youtube.com/channel/UC2kWUd9CXbrBGVfRk-py0eQ

Watch Part 1 of video: https://youtu.be/KziLBH0bUdw

Links mention in video:

How To Make Red Wine from Grapes: https://www.youtube.com/playlist?list=PLJGQZwp3xoftMnC2v2b1liCe40goneosJ
How To Make Fermented Tabasco Sauce: https://youtu.be/pBi06oVw7qk
Pizza: https://www.youtube.com/playlist?list=PLJGQZwp3xoftupOC6r1KAijdScKy6c7N7
Fire-Roasted (San Marzano) Tomato Sauce: https://youtu.be/plRdYl8dmnE
Breads: https://www.youtube.com/playlist?list=PLJGQZwp3xoftDm6YTeoky_YYfOxo_jp3H

Hot Wings Recipe:
Ingredients
Dozen or more chicken wings cut into drumettes and wingettes
ABC 'Not Just for Beef' Rub: https://abcbarbecue.com/product/rubs/
ABC 'Rocky's Rub': https://abcbarbecue.com/product/rubs/
Salt
Hot wing sauce (I used Frank's RedHot Buffalo Wings Sauce.)
Optional Tabasco sauce and melted butter added to hot sauce.
Olive Oil.

Directions
Dry brine wings one day before by sprinkling with salt and placing uncovered in fridge.
Sprinkle on both ABC rubs in about 50/50 ratio.
Brush wings lightly with olive oil.
Heat grill indirect to 425 deg F (~218 C). Add just a little light smoking wood.
Bake wings for ~40 minutes or until at least 190 deg F (88 C) and skin is crispy.
Toss in bowl with hot sauce.

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