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Grilled BBQ Wings
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Tailgating with Grilled BBQ Wings

Course: Main Dish
Author: Crystal Sykes


  • 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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