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Hands Down-Best Chicken Wings Recipe

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This recipe for Hands Down-Best Chicken Wings, by , is from Research Medical Center Pharmacy Dept. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sean Keefe

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. chicken wings and/or drummettes
12 oz. hot sauce, such as Louisiana brand or Trappey’s brandFine-grain sea salt
Bottle wing sauce

Directions:
Directions:
How to make it:
1. Pour the hot sauce into one large resealable plastic bag. Add the chicken, seal the bag, and turn the bag several times so the sauce coats the chicken. Put the bag in the refrigerator to marinate for at least 2 hours or, for best results, overnight, turning the chicken occasionally to make sure all surface areas are covered with hot sauce.
2. Set up your grill for indirect grilling. When the grill is hot, place the wings in the center of a cooking grate over indirect heat. Close the lid of the grill and allow the wings to cook for 20 to 25 minutes, until they begin to brown. Flip each wing and allow to cook for another 20 minutes, until the wings are crispy and cooked through.***after flipping start painting with some wing sauce. When they come o< paint one more time for good wing flavor***
3. Transfer the wings to a serving platter and sprinkle with a pinch of sea salt. Serve with celery, blue cheese, and a cold beer. (Grill o< your gut with

Personal Notes:
Personal Notes:
Hands-Down Best Chicken Wings, by Elizabeth Karmel

 

 

 

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