Hot wings

This isn’t turning into the grilled meat blog, I promise. It’s just, well, it’s summer isn’t it and I’m either having or getting invited to a lot of barbecues. Wings always fit the bill because they’re cheap, cook quickly and have a lot of fat for their size, which means loads of crisp, charred skin. Tick, tick and tick.

Thinking about it, this is probably the unhealthiest of all ways to cook wings without deep frying them first.* They’re hot wings you see, which means they’re bathed in hot sauce cut with a load of melted butter.

But I’m getting ahead of myself. It begins the night before with a marinade made from onion, garlic, thyme, oregano and paprika. Then right before cooking you melt the butter with the hot sauce, dunk the wings in half of it and grill them, reserving the other half for later. When they are charred and cooked through, you dunk each once again in the sauce, leaving a sweet-spicy coating, silken with butter, which stains your fingers and face bright orange.

These went down well at the BBQ but they weren’t hot enough because I ran out of hot sauce. Traditionally you would use Frank’s to make hot wings; I didn’t as I needed to use up my homemade scotch bonnet sauce but I didn’t realise quite how much the butter would tame it. Still, easily remedied in future. I served them, as is traditional, with celery sticks and a blue cheese dip, which make for a cooling interlude between each sticky wing.

* I would very much like to try deep frying them first then charring them on the BBQ. Sick.

If you like this recipe you may also like:

Sticky rum and scotch bonnet chicken wings
Piri piri chicken
Jerk chicken
Cherry beer can duck

Hot wings with blue cheese dip

For the marinade

30 chicken wings
1 tablespoon salt
2 cloves garlic, crushed
1 onion
3 teaspoons thyme leaves
3 teaspoons dried oregano
1.5 teaspoons black pepper
1 teaspoon paprika

For the sauce

250g butter
Hot sauce

Sticks of celery and blue cheese dip, to serve.

Process the onion and garlic in a blender with 1 tablespoon water until you have a puree. Put this puree in a bowl with the salt, thyme, oregano, pepper and paprika. Put the chicken wings in a large dish and rub the marinade all over them, giving them a good rub to make sure each wing is well coated. Refrigerate overnight.

When you want to cook the wings, remove them from the fridge to come to room temperature and start your BBQ. When the BBQ is ready, melt the butter in a small pan and stir in hot sauce to taste. You’ll want it nice and spicy. I only had half this kilner jar of sauce and if you’re using a shop bought sauce you’ll need to experiment. Don’t worry though, it’s not exactly rocket science. Split this sauce into two bowls.

Dump the wings in one of the bowls and mix to cover with the sauce. Grill the wings until charred all over and cooked through. When cooked, dip each into the remaining bowl of sauce.

Serve with sticks of celery and the blue cheese dip.

 

Category: Barbecue, Meat | Tags: , , , , , , , , 16 comments »

16 Responses to “Hot wings”

  1. thelittleloaf

    I’m loving this series of BBQ-related recipes – keep them coming! We got a new Weber gas BBQ this weekend and I fear I might not be using my indoor stovetop ever again… Definitely one for the recipe book :-)

  2. Lizzie

    I agree, these could have been more spicy but still, they were excellent. As was the blue cheese dip. Especially when said wing was dipped in the dip. Mmm.

  3. Paul

    I imagine your boyfriend by now is clinically obese but a very happy man! These look lush :^)

  4. Tom Abbott

    If only it was barbeque season all year round because I am loving your meaty blogs. My list of recipes to attempt from your blog is growing daily at the moment. May I suggest, if you’re ever in the States, go to Saltlick Barbeque Restaurant in Texas. It is off the hook.

    http://www.saltlickbbq.com/

  5. Kuechenschabe (= cockroach in English)

    Hello Helen,

    I wrote a comment to one of your stories about a year ago, telling you, that we visited Persepolis when we were on holidays in London, because you are so enthusiastic about it.
    Now I have an own food-blog (just since two weeks), only because of you ;-). I loved to read your comments and one day my husband said: “what about a blog with your recipes, just like Helen does?”
    I love this recipe – the next warm day and we start the BBQ with these wings!

  6. Helen

    thelittleloaf – thank you! I am thinking I should probably eat some vegetables at some point…

    Lizzie – Never run out of hot sauce, that’s my new motto.

    Paul – He’s not actually, SO ANNOYING! I think I gain weight for the both of us…

    Tom – Awesome, thanks for the link. And the compliment!

    Cockroach (couldn’t attempt the German!) – thanks so much for leaving another comment, I still love the story about Persepolis and it’s brilliant that you’ve started your own blog. Good luck with it. I only wish I could read German!

  7. Helen

    P.s – it is German, right??

  8. Kuechenschabe (= cockroach in English)

    Well nearly – it is Austrian ;-)
    If you ever find something interesting on my blog, I would like to translate it for you, really!

  9. thetwicebitten

    Loving the meaty, BBQ theme that is going on here. Keep it coming I say. Im wanting a beer just looking at your yummy food.

  10. Amber

    I’ve just stumbled upon your blog and I’m so pleased it did! I recently moved to Peckham, and am really enjoying discovering all the hidden treasures of this pocket of SE London. Looking forward to trying out many of the restaurants etc that you have posted about! xx

  11. KSalty

    Wings, hot sauce, melted butter: sold! Love a bit of Franks, so glad it’s easier to find on this side of the pond these days. My American sister in law puts it on everything. And I mean everything!

  12. Tori @eat-tori

    Now that is proper bbq food. Divine. If only we had some proper scorching weather to go with it…

  13. Luke Robinson

    Hi Helen,

    I am also a big fan of grilled hot wings and was very happy to see that lots of chain supermarkets in the UK have started to stock Franks (in both the normal and Extra Hot varieties).

    For a twist you can also take a different approach to the grilling – reserve all of the sauce for post-grilling. So how do you get them crispy, you ask? Simple (and less healthily) – you roll them in seasoned flour before you grill them. If you want them super crispy then you roll them in olive oil and then the flour. Then once you’ve cooked them to required crispiness on the grill, then you can dip the completed wings in the hot sauce/butter concoction. Bit less mess on the grill this way and still super wings – my last set over the weekend garnered rave reviews.

    -Luke

  14. Helen

    Cockroach – you are too kind! I may very well take you up on that offer.

    thetwicebitten – quite right too, beer is the way to go with BBQ fo sure.

    Amber – awesome! Another into the fold. Really glad to ‘meet’ you on here; are you on Twitter?

    Katy – I’ve heard people get really, really addicted to it so that doesn’t surprise me. Must get my hands on some!

    Luke – You absolute star. Thanks so much for the tips and info. I’m going to do another batch on Sunday trying the flour trick!

  15. joey

    Oooh! A favorite of the hubs and I…but (for shame) we have never made these ourselves! This must change…thanks for the inspiration :)

  16. abril

    Hi!
    I made your Buffalo wings last sunday….they were wonderful! and everybody enjoy them in a big birthday party.
    Thanks!

    http://aprilskitch.blogspot.com.es/2012/07/buffalo-wings-las-alitas-depollo.html


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