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