Recipe adapted from Steven Raichlen. You can find more recipes from Steven in his cookbook, BBQ USA.
Ingredients
- 16 whole chicken wings (about 3-1⁄2 pounds)
- 1⁄2 cup Tabasco sauce or your favorite hot sauce
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, minced
- 2 teaspoons coarse salt (kosher or sea)
- 1 teaspoon freshly ground black pepper
- 1-1⁄2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained
Mop Sauce Ingredients
- 8 tablespoons (1 stick) salted butter
- 1⁄2 cup Tabasco sauce or your favorite hot sauce
Maytag Blue Cheese Sauce Ingredients
- 4 ounces Maytag Blue cheese
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1 tablespoon distilled white vinegar
- 1⁄4 cup minced onion
- 1⁄2 teaspoon freshly ground black pepper
- Coarse salt (kosher or sea; optional)
Instructions
Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones.) Cut each wing into 2 pieces through the joint.
Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as along as overnight, turning the wings several times so that they marinade evenly.
Do you flip the wings at any point during grilling?
During the last 10 minutes, start basting the wings with some of the mop sauce.
Can these be served cold?
Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes.