A different take on wings; dry rubbed, grilled, tossed in sauce, grilled again. Makes for an intensely flavored and really tender wing!l
Make sure you have your butcher cut the wings into sections (flats and drummies) It just doesn’t work if it’s the whole wing together!
- 2 1/2 lbs Chicken Wings (Drums and Flats)
- 1 Tbs Kosher Salt
- 2 1/4 Tsp Sweet Paprika
- 1 1/2 Tsp Garlic Powder
- 1 1/2 Tsp Onion Powder
- 1 1/2 Tsp Dried Thyme
- 1 1/2 Tsp Dried Oregano
- 3/4 Tsp Black Pepper
- 3/4 Tsp White Pepper
- 1/2 Tsp Cayenne Pepper
For the Sauce:
- 16 Tbs Butter (yes two sticks)
- 1/4 cup of Old Bay seasoning
- 1/2 cup of Mild Hot Sauce (hot will over power the dry rub)
- Juice of one Lemon
Place all dry ingredients in a large bowl, whisk together well. Add chicken and using hands (Please use hands it distributes much better than using tongs). I use latex free food prep gloves (get them at Bed Bath and Beyond). Cover the rubbed chicken and refrigerate for at least two hours.
Meanwhile make the sauce by melting the butter and pour it into a large bowl. Add the old bay and lemon and whisk well. Split the sauce in half (half will be used when chicken is done, for serving).
Heat grill to 250 degrees (keep it low and slow). Grill chicken ten minutes each side. Remove the chicken and toss with half of the sauce (again use gloved hands to have better distribution). Place chicken back on the grill for 10 minutes each side. The chicken is done when it reaches 165 degrees internally.
Pour reserved sauce on chicken wings and serve warm.