Grilled Chicken

Haven’t posted at all this week because school took a fat shit on my life. Had an exam today (probably failed that shit, but whatever). Anyway Monday night I bought a bunch of chicken thighs, drumsticks, and wings because they were on sale. I wanted to grill them because I need that good smokey flavor, but my shitty apartment didn’t have any working grills. I drove back to my parents house to use theirs because I was so desperate for grilled chicken. Anyway, here is how I made it.

First, I took the chicken and dried off any liquid on them. This is to gets the skin crispy/make stuff stick better to it. Then rubbed olive oil all over them thighs, legs, and wings. Dumped some dry rub on the chicken which had salt, pepper, cumin, garlic, onion, cayenne, and cumin. Then it was time to grill.

Grilling chicken can be pretty tricky, especially when you have all these different cuts. So my advice is to really check on the chicken every 6-9 minutes (nice weather = easy mode). Once some of the chicken was cooked I brushed some generic barbecue sauce on there. I honestly preferred the pieces with dry rub only. I wish I had more pics, but if you have me added on snapchat you would have seen the whole process.

As for this weekend I plan to film a video and make more posts to make up for this week. Also get outside and go grill some shit if you have nice weather. Deuces.

What I got at Wing Co Today

I went ahead and got the 20 piece bone-in. 4 different flavors. I had the French honey mustard, smokey chipotle, dry-rub (flame on the extra crispy wing), and the Greek olive and feta.

St. Louis Wing Co. – The chicken wing Mecca

This is the best place to get wings in the St. Louis area hands down and first I’m gonna tell you how I found this glorious place. So my boy Eric (shouts out) tells me his dad was listening to the radio and heard this local chef being interviewed about his wing place. So his dad tells the wing craving Eric that he should try this place. Eric tells me about “The Wing Co.” and the next day we both go for lunch. I was overwhelmed when I walked into this place.

They have so many flavors I didn’t know where to start and to this very day I still can’t rank them in a “favorites list” of flavors. They also have flavors that are limited time only, and I believe that they are going to start doing a flavor of the month.

Just to list a few flavors: Cajun Alfredo, Thai Sweet Chile, Ridiculous Ranch, Greek Olive with feta, and the dessert wing “The Rally Squirrel”

The creator of these awesome flavors is Chef Bobby Tessler. He is the Mozart of wing sauces. The Muhammad Ali of the wing ring. The Albert Einstein of E = M(Chicken)².

Chef Bobby doesn’t just claim to make the best wings, he and his team back it up. At the 2014 UCP Heartland Wing Ding, the Wing Co. squad cleaned house winning best traditional wing, best specialty wing, best dry rub wing, judges favorite wing, and the hottest wing. Chef Bobby set the bar so high that the 22 other competitors showed up to watch him get handed award after award.

It is the only place I eat wings, and I am always looking for the return of the Wasabi Ranch flavor (my personal favorite).

I eat there once a week, so if you see me holler at your boy.

http://stlwingco.com/

Ghost Chili Wings

I’m at my local wing spot (STL Wing Co.) and I see they have a ghost chili wing challenge. The challenge is to eat 6 wings covered in a ghost chili sauce in 5 minutes, which is then followed by another 5 minute waiting period. No water, hand washing, or face cleaning is allowed. If you win, you get a shirt, gift card, and your picture on the “Wall of Flame”.

I have a huge ego so I chose to do the challenge and completed it. Later I found out on the wall there was another guy who has done the challenge 5 times. This made me decide that I needed to do the challenge 6 times so I could be the “champion” of the wall. As of today I have done the challenge 5 times and am planning to do my 6th sometime soon (gonna have 6 like MJ).

I recently got interviewed at Wing Co. by the legendary Chef Bobby Tessler and we talked a little bit about the challenge. Check it out in the link below.