Recipe Database
Forget the Fried Chicken Wingz
Forget the Fried Chicken Wingz
Serves: 7

3 lb Chicken wings, tips off
3 tb Canola oil
2 tb CnFM Zesty Love Rub
1/2 c Unsalted butter (1 stick)
6 md Garlic cloves minced/crushed
1/2 c Franks RedHot Sauce
1 tb White wine vinegar
1/8 ts Celery seed
To serve with 'em

Blue cheese-Ranch dressing
Celery sticks, for serving

Start this recipe the day before you want to serve these absolutely delicious wingz.

Place the wingz in a large bowl and drizzle with canola oil. Toss until wingz are well coated. Sprinkle with your favorite rub or Chefandthefatman Zesty Love rub over the wingz and toss to coat. Cover and put in the refrigerator overnight. About an hour before you're ready to cook, remove the wingz and make the hot sauce.
In a large skillet, melt butter over medium heat. Add garlic and cook for about 2 minutes, just long enough for the garlic to infuse the butter or the butter to infuse the garlic? Pour in hot sauce, vinegar, and celery seeds. Stir to combine; remove from heat.
Oil the grill racks. Preheat grill to medium high (MikesNote) about 500 degrees +.
Place the chicken wingz on the grill, close the lid and cook for 15 to 20 minutes turning frequently, until all sides of the little flappers are browned and have good grill marks. Transfer wingz to the skillet with the hot sauce and place over low heat, tossing wingz in the pan to completely coat. Let the wingz and the sauce meld/marry for about 5 minutes. Remove wingz to a platter, and pour any additional sauce over them.
Serve with dressing, celery sticks and plenty of napkins. MikeNote: very good with premium beer.

Cooked at Big Green Egg Headquarters on 5/30/2009 with Chef Fred at the prep station, Fats (Kevin Jenkins) at the mike, Linda G. keeping us on time and Karen (she who must be obeyed) running the boards. Mike was running and grilling and smiling.