Grilled Hot Wings
By Ray “Dr. BBQ” Lampe
This is my very basic hot wing. This combination of simple ingredients is rumored to be the same as the original that was served that Friday night in 1964 at Anchor Bar. I wasn’t there so I can’t say for sure, but I can tell you that this is a good recipe that makes great hot wings. Frank’s Red Hot Sauce is readily available and very tasty, but it’s not crazy hot. If you like them hotter, you might want to consider a more exotic hot sauce made with habaneros, but be careful because many people won’t be able to eat them if they’re too hot. These would go very well served with celery sticks, radishes and blue cheese dressing.
Excerpted from Ray “Dr. BBQ” Lampe, Ribs, Chops, Steaks & Wings, Chronicle Books (2009). Photography courtesy of Leigh Beisch
Grilled Hot Wings Recipe
By August 16, 2011Published:
- Yield: 10 Servings
By Ray “Dr. BBQ” Lampe This is my very basic hot wing. This combination of simple ingredients is rumored to be the same as the …
- 10 fresh whole chicken wings
- Chicken Wing Dry Rub as needed (recipe below)
- 3/4 cups Frank’s Red Hot Sauce
- 1/2 stick butter
- Chicken Wing Dry Rub: Makes about 3/4 cups
- 2 tablespoons salt
- 2 tablespoons Sugar In the Raw
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 teaspoons good quality chili powder
- 2 teaspoons black pepper finely ground
- 1 teaspoon lemon pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Mix together and store in an airtight container.
- With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly, but don’t cut them all the way through. Sprinkle liberally with the Chicken Wing Dry Rub.
- Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you’d prefer to serve them in individual segments, cut them apart now.
- Whisk together Frank’s Red Hot Sauce and the butter. Transfer the wings to a large bowl. Pour the hot sauce and butter mixture over the wings. Toss to coat well. Transfer to a platter to serve.
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