Grilled Hot Wings

 GRILLED HOT WINGS Author: Martin
Here is the chicken after it had been grilled using off-set heat on the grill and the hot sauce with melted butter. I thought it might be less messy if we used it as a dipping sauce. I was wrong.  It was still messy.  

INGREDIENTS

• 3 lb whole chicken wings
• ¼ C BBQ rub  Used a store brand for beer can chicken
• 1 stick butter
• 12 oz cayenne pepper sauce, such as Crystal or Frank’s  Used Crystal hot sauce

INSTRUCTIONS 

• Light a large chimney full of charcoal. Once it is all lit, empty it into your grill. You want a hot bed that isn’t scorchingly-hot at the grill surface. Go for about 425°F (218°C).
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• Season your wings liberally with BBQ rub. Place them in a single layer on the grill and cook with the lid closed, turning them every 4 minutes. 
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• Meanwhile, heat the cayenne pepper sauce in a small saucepan until it reaches about 105°F (41°C) as measured on a Thermapen Mk4. Whisk the butter, cut into pats, into the sauce, heating slightly if it’s not hot enough to fully melt the butter. 

•   When the wings reach an internal temp no lower than 175°F (79°C),  remove them from the grill.  
• Place the wings in a large bowl, sauce  liberally, and toss.  
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• Dig in.

These wings are so delicious! The BBQ  seasoning adds depth that I frankly didn’t expect, and the sauce clings just perfectly to the skin of each piece. Biting in, you find that cooking to 175°F (79°C) using the Thermapen yields perfect texture inside. Of course, you don’t have to give up fried wings, but maybe save those for indoor-cooking months like, say, early February.

Now, in the heat of summer, grill your wings and enjoy.