I used to have a fantastic wing recipe that somehow got lost in my transition to Gmail quite a few years ago. A reporter at a station I was working for at the time had a special with a local wing restaurant. They were sweet and spicy, the perfect taste combination right off the grill. Since I didn't have that recipe, I decided to do a quick search to find one. Apparently Bobby Flay makes a lot of wings. He also makes a darn good rub and barbecue sauce. I adapted his rub to add a little more heat and a bit of sweetness.
My husband requested hot wings and handed me the bottle he wanted me to use for his. I can't handle the heat as well, so I made the barbeque wings for me. Once the wings were rubbed and cooked a bit, I realized they would probably be fantastic without sauce, as well. Here are all three items I used and how to get perfectly marinated wings on the grill.
adapted from Bobby Flay's Dry Rub Fo Yo Chicken
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon rubbed sage
1 teaspoon ground cayenne red pepper
1 teaspoon black pepper
1 teaspoon sugar
1/2 bottle Franks Red Hot Sauce for Wings poured into a bowl
- Start with approximately 18 wings (that's how many came in my package).
- Prep the wings by spreading the rub all over each wing. Refrigerate for at least 4 hours.
- On a 4-burner grill, turn each grill knob to medium low heat.
- Place the wings on the grill and close the lid. Cook for 5 minutes and flip.
- After flipping the wings, use a bbq mop or marinating brush to spread 6 wings with hot sauce and 6 wings with bbq sauce. Leave the other 6 natural. Close the lid and cook for 5 minutes. Repeat at least 3 times and continue until the wings are heated through to 165 degrees.