Grilled Drunken Bbq Wings Recipes

GRILLED DRUNKEN CHICKEN WINGS

Steps:

• Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips or save for making stock). Don't get intimidated at this process, it's very easy. Then mix all marinade ingredients together. Place wings into several extra large plastic zipper bags. Pour marinade over wings. Marinate for at least 4 hours or overnight. Grill wings over a medium-hot grill for about 8-10 minutes per side or until completely cooked and dark brown, carefully baste once or twice during cooking.

DRUNKEN BBQ CHICKEN WINGS

Steps:

• Preheat your oven to 325 F.
• Cover the bottom of a large Dutch oven with the wings. Sprinkle with the BBQ rub. Add another layer of wings and rub until all of the wings are in the pot.
• Slowly add the bottle of beer to the pot.
• Cover the pot with foil (unless yours has a very tight-fitting lid) and add the lid.
• Place in oven for about an hour or until the chicken is done, but not quite falling off the bone.
• Meanwhile, make the BBQ sauce by combining the remaining ingredients in a small pot over medium heat. Whisk to combine. Bring to a boil, reduce to a simmer and continue simmering for 10 minutes. Remove from heat until ready to use.
• Remove pot from oven. Transfer wings to a rack over a baking pan.
• Baste wings with the sauce. Place under broiler for a few minutes until starting to brown.
• Flip wings, baste again, and place back under the broiler for a minute.
• Flip wings one more time, baste, and place under broiler until they are the color you desire.
• Serve with your favorite dipping sauce.

GRILLED BUFFALO WINGS

Steps:

• In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
• Preheat a gas grill to medium heat (about 350 degrees F).
• Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
• In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
• In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

DRUNKEN GRILLED WINGS

Steps:

• Cut chicken wings into two pieces.
• One part wing, and the other drumlet.
• Mix remaining ingredients together in a bowl.
• Add the chicken wings and drumlets into bowl and mix well.
• Wrap bowl with glad wrap and pop it into the fridge overnight.
• The next day, place chicken on the grill and brush with remaining juices in the bowl.
• Grill the chicken at 400 Fahrenheit for 20 minutes turning over once.
• The more often juices from the bowl is brushed on, the tastier the wings will be.

CRISPY GRILLED WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.

BEST BARBECUE WINGS

Steps:

• For barbecue sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving., In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with some of the barbecue sauce. , Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce.