As difficult as it might sound, grilling is about the best way to cook chicken wings. Grilling allows the fat to drain away and gives you a nice, crispy wing without a lot of excess fat. Of course the real challenge in grilling chicken wings (beside them falling into the fire) is flare-ups and burning. To resolve this keep a medium flame. You don’t want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the grill, but you can cook a lot of chicken wings in about 15 to 20 minutes.
Since you will need to pay some extra attention to you wings while they grill you can afford to use sauces that could normally cause burning. When it comes to chicken wings it’s best to apply the sauce before or early in the cooking time. Marinades don’t add a lot to wings. When grilling chicken wings you will want to turn the wings every 3 to 4 minutes. It is also a good idea to keep a portion of the grill clear in case of a flare-up that requires you evacuate your chicken wings to another location.
A large batch of wings should be on the grill for about 15 to 20 minutes. As always with poultry overcook, don’t undercook. Test your chicken wings when they are getting close by removing one and cutting it open. There should be no pink inside and any juices should run clear. Wings are best served hot from the grill so plan everything ahead to get it done on time.
Deep fry your wings in 350 degree hot oil for 20 minutes or until desired crispness is achieved. DO NOT BAKE YOUR WINGS. You can tell they are done on the inside when they float, then just make sure the outside meets your crispness standards.
For the sauce, it’s simple. Use 1/2 cup of butter, 1 cup of “Franks Louisianna RedHot Sauce”, a capfull of lemon juice, a capful of vinegar, salt and pepper.
Now, the introduction of the sauce is critical. After you take the wings out of the fryer, pat them off with a paper towel to remove excess grease. Shake salt and pepper over them. Put the wings in a tupperware bowl of some sort. Pour the melted butter over them, put on the lid and shake. Take off the lid and pour the remaining ingredients in (already mixed) and shake again. Now you have some damn good wings.
If you want to spice them up some more, add crushed red pepper, or your favorite suicidal hot hot sauce to your taste.
Serve with Blue Cheese dressing (I prefer Wishbone) NEVER RANCH DRESSING and celrey stalks.