This
is a spicy, juicy, crispy wings recipe that is best done on the grill. There is
a complexity of flavors not commonly found in a wing recipe. This recipe
combines that best of all buffalo wing techniques.
If
you are like me you are a little tired of having to wipe off your hands after
every bite of chicken, this recipe smokes and burns the hot sauce right in to
the meat and skin so you get the flavor without as much mess.
Ingredients
Let’s start with the rub.
2 tablespoons baking
powder
2 teaspoons paprika
1 teaspoon garlic
powder
1 teaspoon onion
powder
1 teaspoon dried
ground thyme
½ teaspoon dried
oregano
½ teaspoon cumin
½ teaspoon kosher or
sea salt
½ teaspoon fresh
ground black pepper
¼ teaspoon cayenne
pepper
6 pounds chicken
wings first and second sections only separated
The Sauce
½ cup butter
½ cup Franks Hot
Sauce
2 tablespoons
Worcestershire sauce
The Game Plan.
Combine
all the ingredients of the rub in a bowl and mix thoroughly.
Rinse
and dry completely all wing sections. I can’t stress enough how important this
step is.
I
find that flour sack style towels work best (they can always be washed). After
the wings are dry, place them in a large bowl about 15 at a time and sprinkle
with the rub, after all the wings are in, mix them together with the rub until
every wing is coated with rub.
Next,
pour two tablespoons of olive oil over the wings and mix again.
Place
the wings in the fridge for at least a couple hours.
While
the wings are chilling melt the butter in a sauce pan, add the hot sauce and
Worcestershire sauce. (You can also add a tablespoon of brown sugar I but I
prefer to leave it out). Mix thoroughly and set aside.
About
45 minutes before kick-off, place a couple hand full’s of wood chips (I
recommend Apple) in the grill, fire up the grill (who cares if it’s cold outside,
we’re Alaskans right)? Give the grill 15 minutes to warm up and place the wings
on the grill skin side up. Wash the large bowl because you will need it again.
I
usually grill the wings at around 500 degrees for abound 10 minutes than flip
them over for another 5 minutes. Pull the wings off the grill and place back in
the large bowl and toss with the sauce that you mixed together, after all the
wings are coated place them back on the grill skin side up for another seven to
ten minutes. Rinse and dry the bowl. Remove the wings from the grill and serve
with sliced celery and either ranch or blue cheese dressing.
Pairings:
Stacked Stone Gem (chilled…shhh,
just trust us)
Steinbeck Zin
Badge Pinot Noir
Townshend Chardonnay
Andrew Murray
Unplugged White
Any full bodied white
wine
Cheers!
Jack