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| You. Yes you can make these at home too. |
What You Will Need
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| This is all you need! |
- 3-4 pounds of fresh chicken wings. NOT FROZEN!
- 12 ounce bottle of Frank’s Red Hot — Original. No exceptions
- 1 stick of unsalted butter
- Soy Sauce (for marinade)
- Trappey’s Red Devil Sauce (for marinade)
- Garlic powder
- Onion powder
- Celery
- Blue Cheese (Ken’s or Marie’s are best)
- Cheap aluminum baking pan
- Beer
- Music
- Hand sanitizer
- Grill
Step One: Marinade
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| Simple, right? |
Take your 3-4 pounds of wings and find a dish big enough to hold them all…told you this wasn’t rocket science. First sprinkle the chicken with both the garlic and the onion powder. How much? That’s really up to you.
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| Should look like this. Simple enough. |
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| Well worth $2 |
Step Two: The Sauce
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| Time to make some sauce |
This one is as easy as it gets. Dump the whole bottle of Frank’s in a sauce pan. Plop a little more than two thirds of the stick of butter in the hot sauce. Give each of the garlic and onion powder a good sprinkle overtop of everything. Put on the lowest heat setting possible and let simmer until the butter is completely melted. Stir occasionally.
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| That’s how is looks when you start. |
Step Three: Let’s Get Ready to Cook
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| Grill |
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| Heat |
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| Indirect heat |
As you let the grill heat up, now would be a good time to run back to the kitchen to check the sauce and stir it up a bit. At no point should it come to a boil, but make sure that butter is thoroughly melted and that the sauce is a hot, but not boiling, temperature.
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| When the butter is completely melted, remove from heat. |
Step Four: Time to Cook
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| Start like this… |
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| Half in…half on the grill |
After 10 minutes, or so, take all of the wings out of the pan of the marinade and put them on the grill. Now, take all the wings that were on the grill and place them in the marinade. Once that’s done, which kind of sucks to do, cover and walk away for another 10 minutes or so.
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| Now…everybody switch places… |
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| Be patient. |
Step Five: Get That Dog Out of Here!
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| SCRAM! |
Step Six: Time to Get Crispy
Use your tongs to flip the wings over every few minutes to ensure they’re all getting the same amount of crispy going on.
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| Every minute or so… |
You’re better of having the larger pieces closer to the heat. Make sure to keep an eye on any that might be getting too crispy and move them to the back of the line.
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| Move them closer to the heat… |
Little, by little, every minute or two…move the wings progressively closer to your heat source. As you make your march toward the final crispy product, make sure to keep moving the smaller ones toward the back…trust me or I would not have said that twice now.
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| Smaller ones to the back… |
When they start to look like this…it’s time to get ready to transfer all the wings to a CLEAN dish to move them back to the kitchen. Or wherever it is you plan to add the final touches. Make sure to use a different dish…no cross contamination…please!
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| Until they look like this! |
Step Seven: Time to Add Sauce
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| “Char Buffed” |
Now, just keep flipping the wings around in your somewhat homemade sauce until they are all evenly coated. Using your slotted spoon, take the wings out of the and them on a plate. Done! Well, pretty much done. Repeat the technique for adding sauce for as many people that are eating. DUH!
Don’t like sauce, and just prefer an Omaha wing, don’t add sauce…they’re good to go that way as is. But use the sauce. Trust me again!
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| “Double Dipped” |
Step Eight: Let’s Eat!
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| Looking good |
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| Just add beer |
Questions? Comments? Let me know!
Scuba Steve
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| Never enough wings! |
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