Used my 'mess free, stress free method' of cooking chicken on the grill HERE, I placed it on a disposable aluminum tray. Cooked the drumlettes closer to the direct heat, and wings a little more towards indirect heat since they cook faster. This pic is at the end of the cooking time.
The sweet potatoes were an experiment and didn't turn out bad. I will say the wings didn't give off as much fat as I hoped though and you do need to keep the potatoes at the far end of the heat (or they'll get dark like mine did, but I did still enjoy them:@) Next time I might make enough raspberry hot sauce to slather the sweet potatoes too.
Grilled Raspberry Hot Chicken Wings and Chicken Fat Roasted Sweet Potatoes
- Mix raspberry jam and your favorite hot sauce (I used Frank's), approximately 2 Tblsp of each per six wings. Set aside until chicken is done cooking.
- Rub wings and sweet potatoes with a little olive oil and sprinkle with S&P.
- Spray disposable tray with cooking oil, put chicken and potatoes on tray, add drumlettes to one side and potatoes to the other side, wings in middle. Place tray on heated grill, drumlettes on hotter side of indirect heat, close grill lid, cook for 10 minutes. It should be medium hot.
- Move tray over medium-hot flame (drumlettes over hottest part) and cook covered, your grill should be hot enough to hear the meat sizzling. Turn the chicken and potatoes every 10 minutes for approximately 20 minutes or until the juices run clear. Slather wings with raspberry jam/hot sauce the last few minutes of cooking and heat through,
- Plate up your dinner, toss tray, smile smugly at your clean grill and love life:@)
