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    Tiki Tavz Beachin Wings

    This recipe here is to show you exactly how I do my wings.  I'm going to show you step by step how to apply our rubs and the equipment I use and why I use it.

    For these wings you will want to use the following:
    • Cutting board
    • A  good sharp knife
    • 4" deep foil tray (you can get at Walmart, BJ's or any restaurant supply store)
    • A wire wrack (stainless steel or high temp wire wrack.  Do not use a cooling wrack)
    • A bowl
    • And of course your favaorite Tiki Tavz Beachin BBQ dry rub seasoning.
    Wax paper is good to line the bottom and prevents any drippings from burning.
    I use vinyl gloves because it really helps you stay sanitary preventing cross contamination.  Always keep your hands washed and don't touch things with raw meat on your hands.


    First preheat your oven to 425 degrees.  You can always lower the temp but you will need to compensate with longer cook times.


    Easy step to fit the wire wrack into the pan.  Only on the longer sides, go in about 4 inches grab the top and use your thumbs to press an indentation.  Do the same 4 inches on the other side.  This expands out the sides to fit your wire wrack in.  The purpose of the wrack is to keep the BBQ off the bottom which allows the heat to cook around the meat and it won't sit in any water that comes out of the wing.


    Most of the time you get wings that are uncut from the food store.  So here is how to cut them!  You are not cutting through the bone in the wing.  You are cutting through the joint.  It's not something you get the first or the 10th time.  You will need to get the feel for where the joint is when you cut wings.  Once you get the hang of it is very easy.  

    (see pics below)   



    For these wings I used Tiki Tavz Beachin BBQ Hot Fiya!! dry rub seasoning.  The Hot Fiya!! is not an atomic heat at all.  It's the perfect sweet heat and one of my favorites for using on wings.


    Since these rubs are mainly brown sugar and not salty like you may be used to, you can coat the heck of the wings.  You really can't over season with this stuff.  The more you get on, the brown sugar there will be.  And that's what you want so it melts in with the other ingredients and caramelizes getting that perfect crispy "bark" around the wing.  This goes for doing thighs, ribs, pork butts and chicken breasts.


    Gently place each wing about an inch apart from each other.  You don't want them touching or they will not cook equally.  Try not to get too much seasoning on the bottom of the pan because it will burn and you'll be waving that old news paper at the smoke detectors!


    Covering with foil is key.  It cooks the wings in their own moisture and they will pull right off the bone when they are done.  I always get super heavy duty aluminum foil and get the 18".  Seal it up nicely but leave the corners out.  A little trick I like to do is pinch in the corners to seal it.  That way it makes it easier to remove and reuse the foil (in the next Step).


    Follow these next directions to cook:

    • Cook for 18-20 minutes.
    • Remove the foil and place back in for 12-15 minutes.
    • Pull the tray out, flip each wing ( tap a little more rub on top after flipping over).
    • Cover with foil again and cook for 12-15 minutes.
    • Take the wrack out, remove foil and place back in for 12 minutes.
    Tricky step and you don't HAVE to do it.  But I recommend it! 

    To get them nice and crispy I like to broil them at the end for 1-2 minutes.  But DEFINITELY keep your eye on them the whole time you broil.  As SOON as you see small dark spots pull them out of there.


    And this is exactly what your wings will look like.  No need for sauce with these rubs!!  I like to use ranch to dip BBQ into instead of blue cheese.  

    Hope these directions work were helpful and check back soon.  We have looooads of more recipes coming!!