I wound up grilling some wings and smoking a rack of back ribs, which was more than enough for the 2 of us.
I split the wings into 2 groups of 10. The first group was brined in white wine (sauvignon blanc) and a seafood herb blend with dill, and the second group got red wine (cabernet sauvignon) and soup herbs that featured rosemary and thyme.
The ribs were pretty simple, with a rub of paprika, salt, pepper, garlic powder, dry mustard, and celery seed. I've found that while I hate celery itself I really like the flavor of a little seed in a rib rub.
Super Bowl Sunday was nice and sunny.
I put 4 wings in the WSM so they would get hickory-smoked with the ribs while I grilled the remaining 16 over a medium-low direct fire.
We ate before the game because Mrs. Chicken had to work, and I really didn't have anything during the game. The smoked wings were in the smoker a little too long and got a little dry but the ribs were fine, and the grilled wings had crisp skin and moist meat despite not having much actual flavor from the brines. I'd hoped they would turn out better (the white wine brine with the dill was quite aromatic) but at least they had salt and moisture. And because I have a lot of apple I hadn't used hickory for a long time and it was a nice change of pace.
Fortunately we had plenty of both left over for a couple of lunches!