Stay with us on this recipe. Yes, the chicken is black but it's not burned. 

Char-Griller Ambassador James Llorens of @certified.creole.bbq says Halloween is easily his favorite day of the year. From all the scary movies, costumes, candy, decorations and now wings.

He was inspired by Chef Josh, @Born_to_chef, to do this recipe a few years ago but put his own spin on it. He used Fogo Charcoal The Rub to get the wings and chicken dyed black and injected them with buffalo sauce.

After allowing them to rest in the fridge to absorb the Fogo Charcoal The Rub and buffalo sauce, he used his Char-Griller Super Pro to cook them. He hooked and hung the wings on the rotisserie rod with the whole chicken in the rotisserie forks and added some cast iron skillets to the grill with Hawaiian Punch for that extra Halloween look.

He had so much fun with this cook and had a blast showing his daughter the entire process as he was doing it. She was with totally tuned into this cook and he had fun showing her the process.

If you're looking for something fun, festive and want to get into the Halloween spirit then whip up a batch of Halloween Bloody Bat Bird and Wings Recipe for a fun and unique meal. 

Instructions

1. Trim and clean whole chicken & wings.

2. Place the Red apple in cavity of the chicken & then tie the chicken legs for rotisserie prep.

3. Inject all sides of whole chicken & wings with buffalo sauce.

Tip: Inject the buffalo sauce into the flat portion of the wing. The sauce will make its way to the drum.

4. Use paper towel and pat dry any visible buffalo sauce best as possible.

5. Apply & coat olive oil on all sides of the chicken & wings.

6. Generously season all sides of the chicken & wings with Fogo Charcoal The Rub.

7. Place in the fridge for minimum one hour to allow the seasoning and sauce to absorb into the chicken & wings.

8. Place cast iron skillets into the grill/smoker. Then add Hawaiian Punch for moisture and that bloody Halloween decorative look.

9. Arrange & ignite charcoal. Preheat to 400° & add your favorite wood chunks for smoke.

10. Remove chicken & wings from the fridge. Place meat forks of the rotisserie onto the chicken & insert the rotisserie spit rod. Add wings to meat hooks.

11. Add the rotisserie spit rod with the chicken to the grill/smoker. Then place the wings on the meat hooks to the rotisserie spit rod or around the grill over the fire.

Tip: add charcoal as needed to maintain an even fire and even cooking.

12. Cook the chicken n’ wings until they reach internal temperature 165°.

Remove wings, plate & enjoy.

Tip: When the wings were done he plated them over Flamin’ Hot Fries and Flamin’ Hot Funyuns for that extra Halloween look and additional spicy flavor because who doesn’t like Flamin’ Hots?