North Dakota BBQ Pheasant Wings on Arteflame

Introduction

North Dakota BBQ Pheasant Wings are the perfect fusion of wild game flavor and classic barbecue goodness. Searing them first on the center grill grate of the Arteflame at over 1,000°F locks in their juices, while the finishing cook on the surrounding flat top brings the wings to perfect doneness. This method delivers crispy, caramelized skin and juicy, tender meat every time.

Ingredients

• 2 lbs pheasant wings (wing drummettes and flats)
• 1/4 cup BBQ dry rub (your favorite blend)
• 1 cup BBQ sauce (choose a smoky, North Dakota-style sauce)
• 2 tbsp unsalted butter (for griddle cooking)
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the grill fire bowl.
2. Stack dry firewood over the napkins and light the paper.
3. Allow the Arteflame grill to heat for 20 minutes until the center grate reaches 1,000°F for perfect searing and the flat griddle is hot with varying heat zones.

Step 2: Season the Wings

1. Pat the pheasant wings dry with paper towels.
2. Season generously with salt, pepper, and a BBQ dry rub.
3. Let sit for 10 minutes while the grill continues to heat.

Step 3: Sear the Wings

1. Place wings on the center grill grate to sear for 1-2 minutes per side, just until the skin crisps and grill marks form, locking in the juices.
2. Use tongs to flip and remove to the flat cooktop.

Step 4: Slow Cook and Glaze

1. Move the seared wings to a medium heat zone on the flat griddle.
2. Add butter to the griddle and roll wings in it for extra flavor and moisture.
3. Brush wings with BBQ sauce and cook, turning occasionally, for 10–12 minutes or until internal temperature reaches 160°F. Remove them at 160°F—carryover cooking will bring them to 165°F.

Step 5: Rest and Serve

1. Let the wings rest for 5 minutes off the grill.
2. Sprinkle with chopped parsley if desired and serve hot.

Tips

• Always remove the wings from the grill when they’re about 15°F below your target temperature—the residual heat will finish them perfectly off the grill.
• Use a leave-in digital thermometer for perfect doneness without guesswork.
• Butter adds richness and promotes browning better than olive oil on the Arteflame.
• Use the hot center of the cooktop for faster cooking or to crisp the skin further if needed.

Variations

1. Spicy Buffalo Pheasant Wings: Toss wings in a classic buffalo sauce made with hot sauce and melted butter after grilling.
2. Maple Bourbon Wings: Glaze wings with a mix of BBQ sauce, maple syrup, and a splash of bourbon for a sweet, smoky finish.
3. Honey Mustard Wings: Use a honey mustard glaze during the second phase of cooking for a tangy and sweet flavor profile.
4. Garlic Parmesan Wings: After grilling, toss wings in melted butter, garlic, and grated Parmesan cheese for a savory twist.
5. Kansas City BBQ Wings: Swap your sauce and rub for a Kansas City-style blend—heavy molasses and tomato-based with a hint of chili powder.

Best pairings

• Grilled corn on the cob with butter and sea salt
• Potato wedges grilled on the flat top in butter
• Fresh coleslaw for a crisp, tangy contrast
• North Dakota craft beer (pale ale or amber lager)
• Grilled cornbread with honey butter

Conclusion

The Arteflame's unique searing and griddle system make North Dakota BBQ Pheasant Wings deeply flavorful and texturally perfect. They're crispy on the outside, juicy on the inside, and irresistible on any occasion. Impress your friends and family with the ultimate pheasant wing experience—grilled the Arteflame way.