Wings by Debbie Moose

Author:Debbie Moose
Language: eng
Format: epub
ISBN: 9780544188884
Publisher: Houghton Mifflin Harcourt
Published: 2012-01-27T05:00:00+00:00

Hands-Down Best

Chicken Wings

Makes 24 pieces

This recipe comes from my “grill-friend” Elizabeth Karmel, a Tar Heel native who now lives in Chicago. She is the creator of Girls at the Grill and author of Taming the Flame: Secrets to Hot-and-Quick Grilling and Low-and-Slow BBQ (Wiley, 2005). Elizabeth makes these wings every month in her Authentic Southern Barbecue class at the Institute of Culinary Education, and everyone in the class says that they are “hands down” the best wings they have ever eaten! The trick is to allow the hot air to rotate around each wing so that they are crisp all over. If you make them on a grill this occurs naturally. If you make them in an oven, you must use a rack fitted into a sheet pan.

2 (6-ounce) bottles Louisiana brand hot sauce or Trappey’s brand hot sauce (see Notes)

4 pounds chicken wings and/or drumettes

Fine-grain sea salt

Olive oil (optional)

Empty one bottle of the hot sauce into one of two reclosable plastic bags and repeat with the other bag. Divide chicken equally between the two bags. Seal the bags. Turn the chicken occasionally to make sure all surface areas are covered with hot sauce and marinate in the refrigerator for 2 hours or as long as overnight.

When ready to cook, prepare a gas or charcoal grill for indirect heat. Remove the wings from the marinade, discard the marinade, and place the wings in the center of the cooking grate. Close the lid to the grill and let the wings grill for 20 to 25 minutes or until they are beginning to brown. Turn over and continue cooking for another 20 minutes or until the wings are crispy and completely cooked through. Remove from the grill, place on a clean platter, and sprinkle with sea salt. You may want to brush the wings lightly with olive oil to give them a glossy sheen, but this is optional, as wings have enough natural fat in them to keep them moist.

Serve alone with cold beer or with the traditional sides of celery and blue cheese dip.

Notes: Louisiana brand hot sauce, much milder than Tabasco, is distributed nationally, but if you can’t find it, use 1 small bottle of Tabasco combined with 1⁄2 cup white vinegar and 3 cups water or more to taste.

If you find yourself in a place without a grill and want to make these, preheat your oven to 400°F (if your oven runs hot, reduce the temperature to 375°F) and place the wings on a sheet pan fitted with a rack. Roast the wings in the oven for 20 to 25 minutes, take them out, and turn them over with a pair of tongs. Place the pan back in the oven and continue cooking until golden brown and cooked through. Sprinkle with salt and brush lightly with olive oil if desired.

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