Reporting Fran Lane
Mmmm…Hot spicy wings on the grill~ the perfect football food! Check out this game day classic recipe…
At our house we grill all year long. Now that the Ravens are in the playoffs, it’s the perfect time to fire up the grill. Everyone who tries these chicken wings loves them; even people who aren’t used to hot peppers. The marinating process and the wood chips from the grill give the wings the perfect combination of smoke and heat. Enjoy. Tom~
Large packet of chicken wings / 32 ounce bottle of hot sauce (Texas Pete or Crystal) / (1) 2 1/2 Gallon jumbo zip lock bag / Wood chips (hickory or mesquite) soaked in water / Maryland seasoning
Place large packet of chicken wings in a 2 1/2 gallon zip lock bag. Pour entire 32 ounce bottle of hot sauce in bag, squeeze out excess air and seal. Manipulate the wings so all are covered in hot sauce. Place bag in refrigerator and marinate for THREE DAYS (this is important for the flavor). Turn bag twice a day while marinating. After 3 days start charcoal in your grill (preferably a grill with a cover). Soak a big handful of wood chips in a bowl of water for a half hour. When the charcoal burns down to a hot ash grey, place the drained chicken wings on the grill. Put wet wood chips on the hot charcoal and cover. Make sure the vents on your grill cover are open. The wood chips will smoke and give the wings a nice smoky flavor. Turn wings several times while grilling and add wood chips as needed till wings are done. Serve hot and sprinkle with Maryland seasoning. If you want the skin crispier, deep fry the wings for just a minute or less when they come off the grill. I like to serve these with chips and salsa and corn on the cob!