Smokey Lew
Head Chef
We're having a combo birthday party for my wife and youngest son next Saturday and my son requested hot wings as one of the main dishes. I have a couple of wing recipes he likes but they both require cooking the wings over indirect heat for a period of time. One recipe cooks the wings for about an hour until they are golden brown and crispy while the other is a partial cook before a trip to the deep fryer and then a dunk in the wing sauce.
For the party, I want a recipe that calls for grilling the wings over direct heat before immersion into a wing sauce. The reason for this is that I don't want to tie up my grills doing a long cook of wings and I don't want to mess with the deep fryer for a large party. I have Cevapcici (small 1" x 2" rolled sausages made from a mixture of beef, lamb and pork) to grill and 6 to 8 whole chickens.
I would like to grill the wings and Cevapcici on the Chainey with the new Santa Maria insert and do the whole chickens in the WSM and Performer. We're expecting about 30 guests. That's a big bash for us.
Anyway, I went on-line and found this Bobby Flay hot wing recipe that seemed to fit the criteria and gave it a test run last night. My son ate about 10 wings himself and gave it the green light for the party. The wings are cooked over direct coals until golden brown (some kinda burnt for character) and then cooked in the hot wing sauce for a couple of minutes before serving. The wing sauce is the key to everything here.
Sorry for rambling on here. Here's what's in the sauce. It's good for 46 wings.
1 1/2 cups red wine vinegar
3 tbls Dijon mustard
2 to 3 tbls chipotle pepper puree
3 tbls honey
3 tbls vegetable oil
salt & pepper
1 stick unsalted butter
2 tbls ancho chile powder.
I'll spare you the rest of the particulars of this recipe. Here's a link to it if you want to check it out yourself. This is a good wing recipe.
http://www.foodnetwork.com/recipes/bobb ... index.html
Wings on the grill over direct coals.
Lots of turning to keep them from burning. This shouldn't be as much a problem when cooked on the Chaney grill with the Santa Maria insert.
Second helping of wings. They come out a dark color due to the ancho chile powder in the sauce. It gives them a nice rich smokey taste.
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For the party, I want a recipe that calls for grilling the wings over direct heat before immersion into a wing sauce. The reason for this is that I don't want to tie up my grills doing a long cook of wings and I don't want to mess with the deep fryer for a large party. I have Cevapcici (small 1" x 2" rolled sausages made from a mixture of beef, lamb and pork) to grill and 6 to 8 whole chickens.
I would like to grill the wings and Cevapcici on the Chainey with the new Santa Maria insert and do the whole chickens in the WSM and Performer. We're expecting about 30 guests. That's a big bash for us.
Anyway, I went on-line and found this Bobby Flay hot wing recipe that seemed to fit the criteria and gave it a test run last night. My son ate about 10 wings himself and gave it the green light for the party. The wings are cooked over direct coals until golden brown (some kinda burnt for character) and then cooked in the hot wing sauce for a couple of minutes before serving. The wing sauce is the key to everything here.
Sorry for rambling on here. Here's what's in the sauce. It's good for 46 wings.
1 1/2 cups red wine vinegar
3 tbls Dijon mustard
2 to 3 tbls chipotle pepper puree
3 tbls honey
3 tbls vegetable oil
salt & pepper
1 stick unsalted butter
2 tbls ancho chile powder.
I'll spare you the rest of the particulars of this recipe. Here's a link to it if you want to check it out yourself. This is a good wing recipe.
http://www.foodnetwork.com/recipes/bobb ... index.html
Wings on the grill over direct coals.
Lots of turning to keep them from burning. This shouldn't be as much a problem when cooked on the Chaney grill with the Santa Maria insert.
Second helping of wings. They come out a dark color due to the ancho chile powder in the sauce. It gives them a nice rich smokey taste.
Uploaded with ImageShack.us
