Chicken Wings, Sausage, Shrimp & Black Bean Salsa
Chicken Wings: Buy the frozen chicken wing sections and thaw.
Heat the Big Green Egg up to 300 degrees with the plate setter feet up and cooking grid on top. Use cherry wood chips for an additional smoke source.
Once the wings are thawed place them into a large bowl and drizzle olive oil on the batch. Use your hands to toss in the bowl and coat the wing pieces. Place them on a grill topper and coat with Dizzy Pig Shakin the Tree seasoning. Place onto the BGE and cook for approximately 30-45 minutes until the inside meat temperature comes to 165.
Remove to an aluminum pan and drizzle with Bacon & Bourbon BBQ Sauce. Use a long spoon to stir the meat pieces in the sauce to coat. Cover with foil and let rest in a warm space.
Sausage: Mix it up. Andouille, Bratwurst, Deer Sausage, Little Smokies, etc. Cook slowly on the BGE and let the sausage rise in temperature to between 145-155 depending on the type of sausage. Please do not overcook the Deer Sausage. Take it off at 140 and let it rise in temperature to 145.
Remove to an aluminum pan and drizzle with the Bacon & Bourbon BBQ Sauce. Stir and cover the pan with foil to rest.
Shrimp & Black Bean Salsa:
- 2 15oz cans of Black Beans (drained)
- 1 can of Original Ro Tel (drained)
- 1 15oz can of sweet corn (drained)
- 1/2 Large Red Onion diced
- 1/2 cup chopped fresh cilantro
- 2 limes juiced
- 2 Tbs Dizzy Pig Fajitaish Seasoning
- I Tbs avocado oil (substitute olive oil if unavailable)
- 1 Tbs Dark Balsamic Vinegar
- 2 Tbs Honey
- 12-16 Cooked & peeled shrimp cut into small pieces
Combine all ingredients in a large stainless or glass bowl and mix together.
Cover the bowl with plastic wrap and refrigerate until all the meats are ready.
Serve over dip style corn chips with sour cream on top.
Bean Dip is also a great side for the Football Games, and goes well with the Little Smokies and other sausages. Take a corn chip and place some bean dip on the chip with a slice of sausage. Add a shot of Tabasco and run for a ‘touchdown’!
TL Stallings, Madison Fireplace & Patio