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Chicken Wings

Yields1 Serving

Wings are something I've always enjoyed, but I've never made them until recently.   I'm a fried chicken lover, but it's so much work, and until I get an outdoor fryer, I'm steering clear.   When I do, chickens and catfish beware! These wings are not too hard to make, and the results are fantastic.


 1.50 lbs Chicken Wings, per person
 BBQ Rub or Marinade*
 ¾ cup Cholula Hot Sauce Or Your Favorite Hot Sauce
 8 oz Butter (1 stick)
  cup White Vinegar
 ½ tsp Garlic Salt

Sprinkle some Arkibu Rub or Salt and Pepper on the wings at least one hour before cooking. Doing it overnight is even better. You can also marinate it in Hot Sauce or Teriyaki sauce or Korean Marinade. I recommend the rub before and the sauce after.


Preheat oven to 350 and get a grill or your Big Green Egg going at about 400 degrees.


Put seasoned wings on a rimmed baking sheet or in a 9x13 pan and roast in the oven for about 20 minutes. Remove and head outside.


Put the wings over direct heat for about 5 minutes, then turn and heat for another 5 minutes. They should be beautifully crisped up by now. You don't need to sauce them up on the grill.


Make the sauce. Melt the butter, and add hot sauce, vinegar, and garlic salt.


Put wings in a big stainless steel bowl, pour sauce over them, and move the bowl around so that the wings spin around until they are coated and ready to go. (This is what restaurants call the "hand spun" wings. Such a crazy way to describe a simple process.)


Add some green onions or blue cheese sauce if you like. I like having celery too, as it turns this into a health food dish.