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Buffa-que Wings




Source of Recipe


Kare 11


Recipe Introduction


BBQ USA cookbook


List of Ingredients




Advance preparation:
4 to 12 hours for marinating the wings

For the wings and marinade:
16 whole chicken wings(about 31/2 pounds)
1/2 cup Tabasco sauce or your favorite hot sauce
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tbsp Worcestershire sauce
4 cloves garlic, minced
2 tsp coarse salt (kosher or sea)
1 tsp freshly ground black pepper
For the mop sauce:
8 tbsp (1 stick) salted butter
1/2 cup Tabasco sauce or your favorite hot sauce
11/2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained

For serving:
Maytag Blue Cheese Sauce
4 ribs celery, rinsed and cut into thirds lengthwise, then cut crosswise into roughly 3-inch sticks



Recipe



Rinse chicken wings under cold running water, blot them dry with paper towels. Cut tips off wings and discard them. Cut each wing into 2 pieces through the joint. Marinade: Whisk together hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in large non-reactive mixing bowl. Stir in wing pieces and let marinate in refrigerator, covered, for 4 to 6 hours or overnight, turning wings several times so they marinate evenly.
Make mop sauce: Just be-fore setting up grill, melt butter in small saucepan over medium heat and stir in hot sauce.
Set up grill for indirect grilling, preheat to medium.
If using a gas grill, place all the wood chips or chunks in smoker box or in smoker pouch (see page 24) and run grill on high until you see smoke, reduce heat to medium. If using charcoal grill, place large drip pan in center, preheat grill to medium, then toss all the wood chips or chunks on coals.
When ready to cook, drain marinade off wings and discard marinade. Brush and oil grill-grate. Place wings in center of hot grate, over drip pan and away from heat, and cover grill. Cook wings until skin is crisp and golden brown and meat is cooked through, 30 to 40 minutes. During last 10 minutes, start basting wings with some of the mop sauce.
Transfer grilled wings to shallow bowl or platter and pour remaining mop sauce over them. Serve with blue cheese sauce and celery for dipping and of course plenty of paper napkins and cold beer.

Makes 32 pieces