 | | Directions |
- Salt and pepper to taste on each wing. Generously glaze the chicken wings.
GRILLING:
- Place chicken wings on preheated GrillGrates (8 to 10 minutes) on Low-Low/Med Heat, lid down. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill glazed wings for 30-45 minutes total on Low-Low/Med Heat with lid down. Use the GrateTool to turn wings in 3-4 minutes. With wings you get to play with the food more! Turn, rotate and help them crispy up every 5 minutes or so. When using just seasoning like Old Bay- aim for minimum of an hour and LOW- then apply sauce for final 15 minutes.
NOTE:
- Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the juices from the glazed chicken sizzles just under the wings to enhance flavor. Your grill never sounded so good.
*Or use your favorite wing sauce
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| Ingredients | | - |  | 48 chicken wings , with tips removed |
| - | | *GLAZE, whisk together: |
| - | | 4 tablespoons of ketchup |
| - | | 2 teaspoons of honey |
| - | | 2 teaspoons chili powder |
| - | | 3 tablespoons of soy sauce |
| - | | 2 cloves fresh garlic minced or pressed |
| - | | 1 tablespoon melted butter (softened in microwave for appox. 30 seconds) |
| - | | 1 teaspoon prepared spicy mustard |
| - | | 1 scant teaspoon red pepper flakes |
| - | | 1 teaspoon Frank's Original Red Hot Sauce |
| - | | Salt and pepper to taste |
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