Grilling a batch of chicken wings might be the ideal dinner project for you! Chicken wings are adaptable to a variety of rubs and sauces, which will add a sweet and tangy or hot and spicy flavor to your grilled wings. Grilled chicken wings are often served as appetizers before a meal, or double up and make enough for a main course. The choice is yours….
Chicken Wings Ingredients:
Chicken Wings (thawed, if frozen)
Wing Sauce (see below)
Chicken Wing Sauce:
G & M sauce
½ cup Big Joe’s Hot BBQ sauce (or Big Joe’s Original or Medium)
½ cup Black Pepper Sauce
2 teaspoons Nan’s Heaven ‘n’ Hell Mustard
Combine all the ingredients in small bowl mixing well.
Chicken Wings Directions:
- Rinse wings under cold water and pat dry with paper towel. Place wings on cookie sheet that has a cooling rack. Generously sprinkle Cindy Lynn’s Black Label on all sides.
- Preheat the grill to 325ºF using indirect heat.
- Place wings on grill and close lid. Occasionally turn the chicken wings and cook until they are done through and through. When you see bubbles forming underneath the skin, the wings are almost done. The skin will be brown and crispy. A little charring is delicious too once coated with sauce.
- Using a large bowl, toss the wings in the sauce immediately after removing from the grill. Leave in the sauce for a few minutes soaking in the goodness!
- Serve and enjoy!