Prep Time: 25 minutes
Marinade Time: 2 – 12 hours
Yum Factor: TBA
Super easy, super yummy, and guaranteed to impress your guests.
1 1/2 cups mild to medium hot sauce
1/2 cup milk
1/2 Tbs. white vinegar or lemon juice
1/2 tsp. garlic powder
3 lbs. chicken wings, separated into 2 pieces and wing tips discarded*
vegetable oil, for oiling the cooking grate
4 Tbs. butter, melted
blue cheese salad dressing (optional)
celery sticks (optional)
1. Place 1 cup of the hot sauce, milk, vinegar, and garlic powder in a large ziploc plastic bag and shake to combine. Add the wings and seal the bag, pressing out any excess air. Shake the bag to cover the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
2. Heat grill to medium high. Once the grill is heated, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off. Discard the marinade. Place the wings on the grate in a single layer so they’re not touching. Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total.
3. When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large bowl and set aside. Add the cooked wings to the bowl and toss to coat. Serve immediately with blue cheese dressing and celery sticks, if desired.
I know a lot of you are thinking, “what the hell does he mean a mild to medium hot sauce?”. Allow me to explain. I’ve cooked with a lot of hot sauces and the “hot” end of the scale has gone pretty much thermo-nuclear. Anytime I’ve used a sauce that hot, or ordered wings at the pub that use a sauce that hot, I’ve been unable to taste anything but the heat. The sauce was meant to enhance the flavor of the wings.
With that said feel free to substitute your favorite sauce, choosing any degree of heat you wish. Here are a few of my favorite sauces:
And for those of you who thought “bullshit” when you read my thoughts on a mild or medium hot sauce, here is one that takes me back to my best friend Don’s 30th birthday party. “Here Mike, try this nacho chip…”:
*Consider using the wing tips to make a nice chicken stock as opposed to just discarding them.