| How to Barbecue Hot Wings Aug 18th 2012, 08:00 Hot wings make the perfect appetizer or snack for a casual summer barbecue. Every wing aficionado has his or her own favorite hot sauce recipe, but individuals who are new to the world of barbecued hot wings should consider using a basic recipe that relies on a commercial hot sauce. Marinating the wings beforehand allows the flavors to penetrate into the meat, and grilling them over indirect heat prevents the meat from drying out. Edit Ingredients Servings - Makes 6 to 8 servings - 12 whole chicken wings
- 8 oz, 226g bottle Italian salad dressing
- 3/4 cup hot sauce
- 1/2 tsp cayenne pepper
- 2 tbsp butter, melted[1]
- Use poultry shears or a chef's knife to cut off the wing tips. Discard or freeze for later use.
- Separate the drumettes from the flats using the shears. Keep both pieces for use later.
- Combine the salad dressing, hot sauce, and cayenne pepper in a medium bowl. Use a spoon or whisk to thoroughly blend the ingredients together.
- Remove 1/2 cup of the marinade for basting. Place it in a small, covered bowl and refrigerate.
- Pour the remaining marinade into a large re-sealable plastic bag. Check the seal on the bag to verify that it closes.
- Add the chicken to the bag. Reseal the bag and turn the chicken to coat it.
- Allow the chicken to marinate overnight. Double-check to make sure that the bag is sealed before placing it into the refrigerator.
- Remove the chicken from the bag after it finishes marinating. Discard the marinade.
- Heat the grill to medium heat. Set the fire to one side of the grill while leaving a portion of the grill empty.
- If using a propane grill, turn on half the burners.
- If using a charcoal grill, pile the briquettes on one side of the grill.
- Place the wings skin-side down on the non-lit side of the grill. This will cook them using indirect heat.
- Cover the grill. Cook the wings for 30 minutes, turning occasionally.
- Add butter to the reserved sauce. Mix the two together in a small bowl using a spoon or whisk.
- Uncover the grill and baste the wings using a basting brush.
- Flip the wings over. Baste this side, as well.
- Grill uncovered for an additional 10 to 20 minutes, or until juices run clear. Baste and turn several times throughout the cooking process.
- Place the cooked wings in a large bowl. Cover with any remaining sauce and toss to coat.
- Set the wings out on a platter. Serve.
- Finished.
- If you have a favorite homemade hot sauce, try using it instead of the suggested sauce described above.
- For a quicker version, skip the marinating and simply baste the wings in your favorite commercial hot sauce. Grill over indirect heat following the same basic instructions.
- For a crispier hot wing, apply a dry rub to the wings before grilling. Use a pre-made "spicy" blend or create your own with spices of your choosing, such as garlic powder, cayenne, black pepper, paprika, and salt. Apply a hot sauce after removing the wings from the grill.
- Consider saving and freezing the unneeded wing tips to make chicken stock.
Edit Things You'll Need - Poultry shears or chef's knife
- Small bowl
- Medium bowl
- Large bowl
- Spoon or whisk
- Large re-sealable bag
- Refrigerator
- Grill
- Basting brush
- Platter
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