To say I’m a fan of the Hot Wing is a bit of an understatement. I’m certain the fact that Hot Wings always seemed to be served with a few of your good friends, draft beer, and celery might have something to with my uncontrollable craving for them. Well nothing makes an addict happier than to be able create your own supply.
I humbly offer my meager contribution to the multitude of Hot Wing recipes.
Steve’s Grill/Pot Hot Wings
Ingredients:
- 3 lbs. Chicken Wings (party wings: drumetts & wings)
- 1/4 cup of flower
- 1 can regular cola.
- 1 1/2 cups of Frank’s Hot Sauce (any bottle of hot sauce or wing sauce will do).
- 1 tbsp. soy sauce.
- 2 tbsp. favorite hot pepper sauce.
- 2 tbsp. sugar.
- 2 tbsp. cayenne.
- 1/4 cup bbq sauce.
You will also need a pot you can place on your grill. I use a nice cast iron pot for this as it helps hold the heat and works great to serve the wings from at the table. |
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Steps:
- Clean and oil grill surface then preheat grill to medium / high. Then off to mix up sauce and wings.
- Place wings in a bag, add flower and 1/2 tbsp. of cayenne, close and shake bag till evenly coated. Put aside.
- Pour cola and all other ingredients (except for the chicken) into your pot and mix. (Taste often to get desired heat, saltiness, or sweetness. Add appropriate sauce or spice to increase desired flavor.)
- Take pot out and place on grill to begin its simmering.
- Place spiced & flowered raw wings on the grill and cook for 5 minutes (or until flower is cooked on).
- Move the wings into the pot and cook to simmer (about 5 minutes).
- Rotate wings back to grill and cook for 5 minutes.
- Repeat steps 6 and 7 until cooked. The sauce will thicken and cook down over time and the wings will get charred and sticky with each pass. Continue the process until wings are done and sauce is cooked down to almost a paste. Your final rotation is up to you – like’em saucy, last stop is the pot OR like’em dry, last stop is the grill.
- Remove and serve with celery, dipping sauce, a cold drink, and napkins (or the shirt you are wearing if in a pinch.)
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| This recipe was originally taken from “Grilled Buffalo Wings“, courtesy of Allrecipes.com. I have modified it for better flavor and texture to the wings. Adding more sugars to the mix will add to the sticky/char and helps with the heat. Adding more salt will amplify the heat as well. All written out the recipes seems too big for quick wings but when you boil it all down its a sauce of cola and hot sauce and rotating your wings between the grill and a pot every 5 minutes. These ingredients will easily feed 4 or 2 hungry hot wing aficionados. |
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on Tuesday, September 23rd, 2008 at 9:31 am and is filed under Recipes.
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