My hubby is the grill master in our house - always in search of his next great BBQ food/recipe...today he perfected the "Chicken Wing." Most wings you get in restaurants have been finished off in a fryer (or cooked completely in a fryer) the method he used provided a crispy outside and moist/tender & flavorful chicken inside. Most people slather on a "mop sauce" or "cooking sauce" during/after grilling - we do not. These wings do get marinaded ahead of cooking time but, that's it - its all hand off after that. Serve with BBQ sauce/s on the side when wings are done - they are that good - you don't need a sauce at all. These are the first wings we've done that are not greasy, not overly spicy and had a nice crispy skin. I think you'll love them too. Remember to bring plenty of napkins. ~Enjoy! Diane
Buffa-Que Chicken Wings
*marinated, smoked/grilled chicken wings
16 whole chicken wings (about 3-1⁄2 pounds)
1/2 cup Franks Red Hot Sauce
1/2 cup bottled lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
Ranch or Blue Cheese Dressing:
4 ribs celery
3 large carrots
cleaned, rinsed and cut into thirds lengthwise, then cut crosswise in roughly 3-inch sticks
1-1⁄2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained.
3 Empty Pop cans, clean out and fill half way with apple juice in each can.
we placed these around the perimeter of the grill as the wings cooked.
Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint.
Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as along as overnight, turning the wings several times so that they marinade evenly.
Toss wood chips or chunks in with the lump charcoal. Cooking wings direct heat with a raised grill/grid at 325°F (we stacked two grills and used the 3 pop cans filled with apple juice as the base of the top grill) wings were on two levels of grill grates.
When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grid. Place the wings in the center of the each hot grate. Close grill lid, cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes.
Transfer the grilled wings to a shallow bowl or platter and serve with sides of your favorite sauce/s. Serve with Ranch or Blue Cheese Sauce and celery/carrots for dipping.
Recipe Adapted from: BBQ USA/Steven Raichlen
Photos by: Diane Baker for Canning and Cooking at Home
feel the burn...
Buffalo Chicken Wings
Chicken Wings (how every many you need, that will fit in your oven or on grill)
Frank's Red Hot Buffalo Sauce
*don't have a bottle of Frank's - don't worry - I have a "make from scratch recipe"
Hot Wing Sauce - Homemade:
1 Cup Cayenne Pepper Sauce
1/3 Vegetable Oil
1 1/2 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/2 tsp Worcestershire Sauce
1/8 tsp Black Pepper
2 tsp Water
2 Tsp Corn Starch
Preheat oven to 450.
Line baking sheet with foil and place a drip rack over baking sheet. (this will catch the fat)
Lightly brush olive oil over drip rack. (this will make fore easier cleanup)
In a bowl, combine chicken wings, with a sprinkle of salt and pepper, add in Frank's Red Hot Buffalo Sauce to cover wings and toss to combine. Lay covered chicken out onto drop rack. Bake in oven for 15 mins and baste with leftover sauce in bowl, bake an additional 15 mins and baste once more. Turn oven off and let wings set 5 more minutes before serving. I serve my wings with fresh cut celery sticks and carrot sticks along with buttermilk ranch and blue cheese dressings as 'dipper sauces.'
*Note: watch wings carefully in oven, if cooking too quick then reduce oven temp to 425.
Wings can be done on a BBQ Grill but, since most residential grills do not sustain the higher temps, you will be cooking your wings longer (double the oven cook time) on a traditional BBQ Grill (and test for doneness with digital thermometer)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home