Round one of the wings didn't survive the weekend. Good. That means round two is coming, and Founding Feathers is what makes it worth doing again.
Founding Feathers is a poultry rub built savory and herb-forward with just enough sweetness to carry through the smoke. Here's how we grill a fresh batch so the skin actually crisps, and what to do with whatever's left in the fridge on Monday.
What you need
- 3 to 4 pounds of wings, split into flats and drums
- Founding Feathers, a heavy coat
- A grill you can run two-zone: coals or burners on one side, nothing on the other
- An instant-read thermometer
Before the grill
Pat the wings dry. That's the step everybody skips and shouldn't. A dry surface is what lets the seasoning stick and the skin crisp instead of steam. Coat them heavy with Founding Feathers and let them sit 10 to 30 minutes while the grill comes up.
The grill
Set up two zones and bring the lid thermometer to about 400 degrees. On charcoal, bank the coals to one side. On gas, light half the burners. Add a chunk of apple or cherry on the hot side if you want smoke; wings take it well.
The cook
Wings go on the cool side, not over the fire, lid down. Ten minutes, flip. Ten more, flip again. Ten more. That's about 30 minutes indirect, and the fat has rendered enough that the skin is starting to tighten.
Now move them over the fire for the finish: two to three minutes a side, lid up, watching for flare-ups. You're after crisp, blistered skin. Wings are done and at their best between 175 and 185 degrees inside; they're not a chicken breast, the extra heat is what makes them tender instead of rubbery. Pull them, dust with a little more Founding Feathers while they're hot, and let them sit five minutes.
Round two: the leftovers
Cold wings from the fridge get their crunch back with dry heat, never the microwave.
- Air fryer: 375 degrees, 5 to 8 minutes, shake once
- Oven: 350 degrees on a wire rack over a sheet pan, 10 to 15 minutes
- Either way, they're ready when the inside hits 165 and the skin snaps again
One more shake of Founding Feathers before they go on the plate, because the first coat took the weekend off with you.
Feed the crowd
Chicken doesn't stop being good just because the calendar says the weekend's over. Neither does grilling. Grab a bottle of Founding Feathers and run round two.