Monday, March 01, 2010
Grilled Chicken Wings with Spicy/Garlicky Barbecue Sauce
Since it's officially March---and therefore officially Spring---I decided to whip up some grilled chicken wings.
Basically, I used about a pound and a half of chicken wing segments---the wings are cut into "drumette" and "flat" portions, and the wing tips are removed. I steamed the wings for about 25 minutes, so they're thoroughly cooked. I wrapped them up and stowed them away in the fridge for a couple of hours (I wasn't ready to eat just yet).
For the sauce, I used a mixture of my barbecue sauce (any BBQ sauce will do), and my favorite hot pepper sauce---one half-cup of each. I also melted 3 tablespoons of butter, to which I added 2 teaspoons of finely-minced garlic (about 2 cloves). I whisked everything together, and my Spicy/Garlicky Barbecue Sauce was ready.
When I decided it was dinnertime, I threw the wings onto a medium-hot grill, which I'd thoroughly coated with non-stick spray. I grilled them for a total of about 20 minutes, flipping them every 5 minutes or so
In a large bowl, I tossed the cooked wings in the sauce until everything was thoroughly coated.
In the Classic "Buffalo" style, I served them with celery and some bleu cheese dressing.
Since it's officially March---and therefore officially Spring---I decided to whip up some grilled chicken wings.
Basically, I used about a pound and a half of chicken wing segments---the wings are cut into "drumette" and "flat" portions, and the wing tips are removed. I steamed the wings for about 25 minutes, so they're thoroughly cooked. I wrapped them up and stowed them away in the fridge for a couple of hours (I wasn't ready to eat just yet).
For the sauce, I used a mixture of my barbecue sauce (any BBQ sauce will do), and my favorite hot pepper sauce---one half-cup of each. I also melted 3 tablespoons of butter, to which I added 2 teaspoons of finely-minced garlic (about 2 cloves). I whisked everything together, and my Spicy/Garlicky Barbecue Sauce was ready.
When I decided it was dinnertime, I threw the wings onto a medium-hot grill, which I'd thoroughly coated with non-stick spray. I grilled them for a total of about 20 minutes, flipping them every 5 minutes or so
In a large bowl, I tossed the cooked wings in the sauce until everything was thoroughly coated.
In the Classic "Buffalo" style, I served them with celery and some bleu cheese dressing.
