“Neither snow nor rain nor heat nor gloom of night stays…” sorry, that’s the USPS’s motto, but anyway, I’m not going to let a little cold come between me and some hot wings.
3 pounds chicken wings
Penzey’s Ruth Ann’s Muskego Ave Chicken/Fish Seasoning
1/3 cup butter
1/3 cup Sriracha hot sauce
1/3 cup honey
2-3 tablespoon Thai sweet chili sauce
1 tablespoon cider vinegar
1 tablespoon peanut oil
Toss wings in oil and then season heavily the Penzey’s seasoning or your favorite rub. Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the refrigerator for at least 2 hours, and preferably overnight to let the rub do its work and for the skin to dry out a bit.
Set your grill up for a raised direct cook at 350°F. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the chicken further away from the heat.
While the grill is eating up, combine the butter, hot sauce, honey, chili sauce, and vinegar in a small saucepan. Bring to a simmer, them remove from heat but keep warm.
When the grill is ready, put the wings on the grill and cook undisturbed for 30 minutes. Flip and cook for another 20 minutes, or until brown and crispy.
Baste the wings on both sides with the hot sauce. Let them cook for another 10 minutes, then baste again.
Serve with bleu cheese dressing for dipping.
The sweet/hot/tangy flavor of the wings was perfect. Just when you thought one of the flavors would drown the other out, the others came through to create a great balance. I really like the brightness that the rub added.
Despite the cold, the BGE performed like a champ. I noticed no change in cooking times at all.