Unbelievable Grilled Wings Recipe
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Category: |
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Ingredients: |
Ingredients: Perfected by Jeff Woods & Eric Seel. I have served these dozens of times now; it seems I can escape no HT or neighborhood cookout without having to produce at least one batch of these. Everyone loves these, except the chickens…
1 Bag Frozen Chicken Wing Pieces - keep frozen
2 oz Tony Chachere's Cajun Seasoning; OR
4 oz Soy Vay - Veri Veri Teriyaki sauce (variation 1) OR
4 oz of your favorite hot wing sauce (variation 2); OR
4 oz of your favorite barbecue sauce (variation 3)
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Directions: |
Directions:Preheat a medium hot charcoal grill (or gas grill).
Dump the wings onto the hot grill when they are still frozen and unseasoned. (This keeps the wings juicy and prevents them from cooking too quickly).
Arrange and spread evenly over the grill, and close the lid.
After 5 minutes separate any wings that were frozen together, and relocate any small wings that are cooking too quickly.
After 6-12 minutes they should have grill marks on one side and the skin should be firming up.
Using tongs (and a glove), flip all the wings. Cook another ~5 minutes or until they have the same marks and color on both sides. (The wings should now be 2/3 or 3/4 cooked).
Time to season them: Remove all the wings from the grill, and toss them into a mixing bowl.
Dust the wings with Tony's seasoning. Toss the wings to coat evenly and return them to the grill.
Cook an additional 2-4 minutes per side and serve piping hot.
20 minutes. Serves: varied
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Personal
Notes: |
Personal
Notes: The Cajun style with Tony's Cajun Seasoning have a fantastic, salty tang to them and go great with any cold beer. No sauce required. The Veri Teriyaki is wonderfully sweet, and will caramelize quickly when you put it back on the grill -- it develops an amazing dark color with little blackened bits that taste amazing and should be paired with a malty beer. Hot buffalo-style wings on the grill get a very smoky flavor and color; a beer with lots of hops brings this flavor out very well. Barbecue sauce should not be too sweet but be added very late, and allowed to caramelize. This is a cop out and pales in comparison to all the other versions, probably best eaten with bad light beer.
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