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.
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
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.
Stacked Stone Gem (chilled…shhh, just trust us)
Badge Pinot Noir
Andrew Murray Unplugged White
Any full bodied white wine