Bag o’ bird
Arkansas Game & Fish Commission
This is more a technique than a recipe. It’s also a great way to create a fast dinner on a campfire during a float trip or other outing, especially if the wings are grilled beforehand. Wrap them in foil to take on the trip, add vinegar to packet, steam on campfire coals and toss in bag.
24 chicken wings
Salt and pepper
Rub or poultry seasoning
Rinse wings. Cut wings at joints; discard tips. Put in large mixing bowl and toss to lightly coat with olive oil. Salt and pepper to taste. Grill wings over medium coals until done.
Drop wings into large paper sack; double bag so juice doesn’t soak through. Douse with half a cup of white vinegar. Sprinkle liberally with favorite rub or poultry seasoning (we suggest Rendezvous Famous Seasoning). Shake bag until wings are coated. Keep bag closed and allow wings to steam a minute before serving.