There's just something about eating a plate of hot wings that makes me feel good. Maybe it's the spicy tangy-ness in the mouth or the dipping into ranch dressing to cool it off...or maybe it's the licking of the fingers in between servings. Whatever it is, I keep craving more when they're gone.
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Step 1: Ingredients
'Hot Wing Rub'
1 t garlic powder
1 t cayenne
1/2 t ground mustard
3/4 t white pepper
3/4 t black pepper
1/2 t dried thyme
1/2 t dried oregano
1 T paprika
1 T kosher salt
2 lbs chicken wings (drummettes separate from wingettes)
1/3 c melted butter
1/2 c hot sauce (Use your favorite. I love Cholula in general, but I prefer Frank's for these wings.)
Step 2: Grilling the Wings
Toss the wings with the spicy rub. Put the wings on a hot grill (400 F) skin side down, using indirect heat** for 30 minutes. Flip to skin side up and grill for an additional 20 - 30 minutes. The skin should be nice and crispy by now.
** If your grill is gas, turn on half your burners on put them on the non lit side. If your grill is charcoal, pile the briquettes on one side and put your wings on the other.
Step 3: Add the Sauce
When finished cooking, put the wings in a bowl and add the hot sauce & melted butter. Toss to coat.
Step 4: Eat 'em
Put them on a platter for you and your friends or just eat right out of the bowl. They're good on their own but best dipped in homemade ranch or blue cheese dressing. Make sure to have plenty of paper towels.
Finalist in the
Low & Slow BBQ Contest