Preparation and time is on your side for this delectable dish. The actual cooking will take 12 to 20 minutes, depending on the heat of your grill. We like 400 to 450 degrees. The cooking process will keep you on your toes, and if you daydream, lose focus, or whatever, you can burn the dish up. Done with care, these wings will be the BEST you have ever eaten.
What you need:
3 lb. chicken wings (we use Tyson’s 10 lb. bag from Sam’s)
2.5 tbsp Canola Oil
1 tbsp BBQ rub (your favorite)
½ tbsp garlic powder
1 tbsp white vinegar
½ Cup Louisiana Hot Sauce
½ stick of melted butter
Dash of black pepper
Getting Started:
Mix all ingredients of the marinade EXCEPT THE BUTTER in a 1 gallon zip lock bag. Put fully thawed chicken wings into the bag and roll them around in marinade. The wings need to marinate for at least 4 hours, but preferably overnight.
Yes, this is enough marinade, even though it seems you would need more. When time to cook, melt ½ stick of butter and pour it into the marinade. Then, pour the chicken wings and marinade out of bag and into a bowl, using the marinade for basting during the cooking process. Dash with black pepper.
Get your charcoal fire up to around 400 to 450 degrees, and throw your wings onto the direct heat. Every 2 minutes, flip and baste the wings as quickly as possible. Be aware of possible flare ups. You can use a cooking basket that flips, but if you do be sure there is enough space between the wings… do NOT cram into the basket. Always turn and baste as quickly as possible, closing the grill top ASAP.
Begin carefully observing wings after 10 minutes or so. They should be getting a good char. Take the wings off grill and allow to rest for a few minutes. Serve with celery and a good dab of blue cheese or ranch dipping dressings and enjoy. You will be surprised that they are not nearly as spicy hot as you would have expected. They are “perfect” spicy.
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