This fried not fried method of cooking chicken wings takes advantage of the hot dry air moving in a barbecue to cook crumbed chicken without the use of any oil.

This recipe creates a crispy, crunchy coating is made by combining Doritos for this unusual topping. The wings are dipped in seasoned flour, egg mixture, then the Dorito mixture. Other strongly seasoned chips can be substituted for the Doritos.

Creating all the elements of any crumbing station can be a bit of a chore, but especially in this case, it is well worth the effort.

Recipe Directions

1. Beer Brine

2. Combine the beer, water, brown sugar, black peppercorns, chilli flakes, and salt in a large sealable plastic bag.

3. Divide the chicken wings at the joints keeping the two pieces with meat and discard the third part, the wing tips.

4. Add the wings to the sealable plastic bag containing the brine. chill for 1 hour to left the flavors penetrate, turn half way to rearrange the chicken and brine.

5. Crumbing

6. When crumbing there are three stations, 1/ Flour, 2/ Egg Mix, and 3/ Crumbs. Each of these need to be set up before starting the crumbing process.

7. Flour Combine the flour, garlic powder, onion powder, celery salt, and ground black pepper in a shallow dish.

8. Egg Mix In a separate shallow dish, mix together the eggs, paprika, and soy sauce.

9. Crumbs Crush the Doritos into fine breadcrumb-sized pieces using a food processor. Mix in the chives, cayenne, and remaining garlic powder.

10. Remove the wings from the marinade and pat dry.

11. Start the crumbing process. For each piece of chicken dust them in the flour . Drench them in the egg mix to coat, then roll them in the crumbs, thus the Dorito mixture.

12. Preheat a Kettle with a Kettle Kone to a temperature of 220 degrees C (428 degrees F). Add the wings to the indirect area, cover with a lid, and cook for 30 minutes.

13. Remove for the barbecue and serve immediately, while still crunchy.