Tailgating with Grilled BBQ Wings
- 4 Pints of water (1 room temperature - 3 ice water)
- 2/3 cup Brown Sugar
- 1/2 cup minus 1 tablespoon Salt
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 tablespoons cayenne sauce - like Franks
- 1 tablespoon rice wine vinegar
- 4 pounds Chicken Wings
- ¼ cup Franks Red Hot Sauce
- 6 tablespoons unsalted butter - melted
Bring one pint of water, brown sugar, salt, chili powder, garlic powder, cayenne sauce, and rice wine vinegar to a boil. Then reduce heat and simmer for about 5 minutes.
Add the mixture to a large pot, then add 3 pints of ice water to cool the brine quickly.
Add the wings to the cool brine. Allow the wings to sit in the brine for 2 to 6 hours.
Once brined, remove the wings and pat dry with paper towels. Add them to a bowl with a tiny bit of olive oil. This will keep the wings from sticking to your grill.
Turn on your on medium to medium-high heat, and spray with non-stick spray. Keep an eye on the wings to avoid any flare-ups on your grill. Grill for about 15 minutes, or until the wings are done.
Combine the melted butter and hot sauce in a large bowl. Mix well to combine.
Remove your wings from the grill and add them to the sauce. Toss to coat well.
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- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.