5 lbs chicken wings
Sauce
1 1/4 c. Louisiana style hot sauce
1/2 c. + 2 TB butter
3/4 c +1 1/2 TB honey
pinch of garlic salt
pinch of black pepper
3/4 tsp. cayenne pepper-- more if you like them spicier.
Marinate chicken wings in one batch of sauce for at least 4 hours.
Preheat grill on high.
Lightly oil grill grate. Grill chicken 8-12 minutes on each side or until juices run clear. Remove to a large roasting pan.
In a saucepan over med. heat, mix another batch of sauce. Simmer about 10 minutes until blended and heated through. Mix 2 TB cornstarch into 3 TB water. Add to sauce. Bring to a boil until thickened slightly. Pour sauce over grilled wings and stir to coat.
*Debbie's note: I usually just do 3/4 tsp. cayenne pepper in the first batch and then add a little bit more to the sauce that goes over the grilled wings.
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3 comments:
thanks debbie. I'm pretty excited about making these.
We made these for SuperBowl night but did not grill them. Just put the sauce over frozen wings and baked for 90 minutes, turning once.
Is the butter necessary as a coating agent or could it be omitted?
Leftover wings deboned made a great addition to stir-fried vegetables later. Reheat the sauce and serve on the side.
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