by kitchenwitchcookie
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kitchenwitchcookie's Notes:
Expand3 dozen chicken wings Ask a question about this ingredient
1/4-1/3 cup vegetable oil Ask a question about this ingredient
2 tablespoons Kosher salt Ask a question about this ingredient
1 tablespoon black pepper Ask a question about this ingredient
1 tablespoon red pepper flakes Ask a question about this ingredient
If your wings come whole, divide the wings into sections: thumbs (or drumettes), flats and tips. Discard the tips.
Ask a question about this stepWash the wings in cold water and make sure you thoroughly dry them before proceeding with the recipe.
Ask a question about this stepPlace all wings in a large zip-lock bag and coat with the vegetable oil. Be sure to use enough oil to coat all the wings evenly, but do not drench them. Seal the bag and mix the wings around to evenly coat all of the wings.
Ask a question about this stepOnce all of the wings are evenly coated in oil, add salt, pepper and red pepper flakes to the bag. Seal the bag and mix all the ingredients so that all the wings are evenly coated with seasoning.
Ask a question about this stepRemove any air from the bag, re-seal and set aside in the refrigerator to marinate for 1 hour prior to grilling.
Ask a question about this stepjuice of 1 lemon Ask a question about this ingredient
1 teaspoon Kosher salt Ask a question about this ingredient
1 teaspoon black pepper (I like fresh ground) Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
1/4 cup hot sauce (I like Frank's Red Hot Original but substitutes will work) *add more hot sauce if you like really spicy wings Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
Heat all ingredients over medium-low heat until everything has combined and just comes to a gentl boil. Reduce heat and simmer for 5 minutes.
Ask a question about this stepHeat grill on high until hot and then brush the grates clean, reduce temperature to low. (Disclaimer: I'm a natural gas grill guy mainly out of ease, but any type of grilling will do.)
Ask a question about this stepPlace wings on grill. Be sure to keep excess oil off the grill to avoid flame-ups. Space evenly and grill for 10-15 minutes per side until skin is crispy, 20 to 30 minutes total. Depending on the size of the thumbs, that portion may take a little longer and may have more than two sides to grill. Turn accordingly.
Ask a question about this stepOnce all the wings are brown and crispy, remove from grill and place in large metal mixing bowl. Pour sauce over wings and toss to evenly coat wings.
Ask a question about this stepI like eating the wings plain but if I do dip, I serve with Ranch dressing.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
