Dazzle and Astound your grilling peers and friends with this Unique Recipe Technique!
This recipe was co-created by Chris Bring and Brian Klingenberg. They began their search for the perfect (non-fried) chicken wings over 15 years ago. Served at countless Minnesota Viking football parties, these chicken wings deliver, and promise to be some of the best to ever hit your lips! We owe Chris and Brian many thanks for this recipe!
For this recipe you'll need:
A Large Pot
A Tin Foil lined Cookie sheet. One sheet per family pack of wings.
Family Pack of Whole Chicken Wings (feeds 3-4).
Frank's Red Hot (or any kind of buffalo wing sauce) This may be substituted with any kind of sauce depending on what flavor of wings you want to make. For this recipe I've used: Teriyaki, Hot Barbecue Sauce, Honey Mustard, Lemon Pepper, Sweet 'n Sour, Spicy Garlic, Srirachi Rooster Sauce (awesome, but spicy), Cajun, or Naked (no sauce). You can improvise here, the sauce is the least important part of the recipe. Kikoman Baste and Glaze Teriyaki or Sweet and Sour works well. I have found that other than Buffalo Sauce, the thicker sauces work the best.
Marie's Chunky Blue Cheese or Ranch Dressing.
Whole Celery Stalk
Baby Carrots
One Large Onion.(White or Yellow)
2 beers, the darker the better
Seasoned Salt
Course Ground Pepper ( fresh from a grinder is best)
Old Bay Seasoning
Chicken or Pork Rub
Chili powder
Cayenne Pepper
4 Bay Leaves
Soaked wood chips in foil packet (optional)
Chop celery into 3- 4" sticks.
In a large pot, add chopped onion and remaining celery stalk.
With a Sharp Kitchen Scissors, Cut off wing tip and discard. Separate wing by bending in half and cut at joint. Trim excess skin flap. Trim fat from head of "drumstick" section. Discard skin and fat.
Place wing sections in pot. Add Generous amount of Old Bay (usually found near fish or in spice section, look for the yellow can) Ground pepper, Seasoned salt, and Bay Leaves
Add 2 beers and add enough water until wings are barely submerged.
Cover with lid or tin foil and refrigerate overnight.
BOIL Pot of wings and reduce heat to low boil for about 30 minutes after broth begins to boil. DO NOT over cook, or wings will fall apart. The broth should appear yellowish (depending on the kind of beer used) and grease from the wings should be floating on the surface.
Start grill or light charcoal 10-15 minutes after wings begin to boil. Add Wood chip packet.
Let stand for 5 minutes.
GRILL- Using your grilling tongs, place chicken wings on grill in rows. Dust with rib/chicken rub OR seasoned salt, pepper, Cayenne Pepper and Chili powder. Cover. Cook on Medium Low for gas grills. For a classic Weber type grill, slightly open bottom vent and slightly open top vent on the cover.
Wait until first side is fully cooked before turning, this is crucial, attempting to turn too soon will cause the wings to rip apart, too late and they'll burn and ruin your barbecue. Try one or two first. Scoop from the bottom. You may not be able to turn them all at once. Once turned, re-apply rub or spice mixture. Pre-Heat Oven to 300 F.
DO NOT over cook on the grill, there is one last step. Remove pieces when golden brown and crispy on the outside. Place on Foil-lined Cookie Sheet. Set broth aside and cover.
BAKE- Coat chicken wings with your choice of sauces. I usually go with two separate flavors per sheet, but this is the cook's choice. Garnish with Sweet/Hot Cherry Peppers, Pineapple Tidbits, Maraschino Cherries, or others to fit the type of sauce used. Bake at 300 F for 10-15 minutes until sauce thickens. (This step in the recipe can be skipped and the sauce can be added directly on the grill, but it makes a huge mess and there isn't any extra sauce).
SERVE With celery sticks, baby carrots, blue cheese or ranch dressing (I use a spatula to get the extra sauce) ... and copious amounts of BEER!
Crispy on the outside, tender on the inside, these heavenly barbecue chicken wings can practically be sucked off the bone. Enjoy!
BONUS You have also unwittingly made an excellent soup stock. Grill a couple of boneless chicken breasts along with the wings, slice, and add to the broth. Toss in a few baby carrots and either some pasta, potato chunks or rice and bring it to a boil, reduce heat and simmer. You probably don't even have to add any additional seasonings, but that's up to you.
Now you've got a homemade chicken soup Grandma would be proud of! Or you can toss the broth and face her wrath.
If you have any suggestions or comments on this recipe, please feel free to visit me on Facebook by going to my homepage and clicking on the link.
Thanks for visiting Westy's Recipes!
