FOR THE WINGS:
- 2 lbs. cut chicken wings (separated into flats and drumettes)
- 1 Tbs. baking powder
- 1/2 Tbs. salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. black pepper
FOR THE SAUCE:
- 1 stick butter
- 2 garlic cloves, minced
- 1 1/2 cups Texas Pete® Original Hot Sauce
- 2 Tbs. honey
FOR THE WINGS:
- Arrange wings into a single layer on paper towels. Pat dry.
- In a large mixing bowl, combine baking powder, salt, garlic powder, onion powder and black pepper. Toss wings into spice mix and toss to coat.
- Place wings into the refrigerator, uncovered, overnight. **
- Remove from fridge, turn 1/2 of your grill burners to medium-high heat. Leave the other half of your burners off. Place wings skin side down on the side of the grill that is not on. This will provide the wings with indirect heat. Grill for 10-15 minutes. Flip and grill wings an additional 10-15 minutes or until they are crispy and cooked through.
FOR THE BUFFALO WING SAUCE:
- In a small pot over medium heat, add the butter and garlic. Stir continuously until butter is melted and garlic is fragrant. Add hot sauce and honey. Stir until smooth. Remove from heat and set aside.
- Allow wings to cool for 5 minutes and then toss in desired amount of Buffalo Wing Sauce. I like to reserve some of the sauce for additional dipping! Serve immediately with an assortment of fresh cut veggies.
- ** Allowing the wings to dry out overnight will help you achieve the crispiest skin possible. If you don't have time for a complete hours, let them dry out for a minimum of 1 hour.
- If you are unable to find pre-cut chicken wings, this article provides step-by-step instructions for cutting whole chicken wings into flats and drumettes.
Keywords: hot wings,