• Prep Time20Mins
  • Idle Time4Hours
  • Cook Time.75Hours
  • PelletsGoldBlend
  • Serves4-6People

Thanks to Steven Raichlen of Barbecue Bible for this recipe: https://barbecuebible.com

Hot Chicken Wings

Ingredients

Marinade:

Juice of 3 limes & 2 tsp. zest

2 cloves garlic, peeled and smashed

½ cup soy sauce

½ cup vegetable oil

¼ cup of your favourite hot sauce

2 tsp coarsely ground black pepper

 

For wings and sauce:

4kg chicken wings, separated at the joints, tips discarded

Lime wedges, for serving

8 Tbsp. butter

2 cup of your favourite hot sauce

Chopped chives or scallions, for garnish

Instructions

Combine marinade ingredients in a large bowl and whisk until smooth. Add chicken wings and toss to coat. Marinate covered, in the fridge for at least 4 hours, but preferably overnight. Turn the wings several times.

Heat your GMG to 190°C. Brush the grill grate clean and oil it well.

Drain the wings and discard the marinade. Arrange on the grate, making sure to avoid any crowding. Grill until nicely browned and cooked through, 40 to 50 minutes depending on the size of the wings. Turn once halfway through. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone. You can use a digital thermometer to check that the internal temperature reaches a safe 74°C.

In the meantime, melt the butter in a small saucepan over medium heat. Whisk in the hot sauce and keep warm.

Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. (Re-whisk the sauce if necessary). Pour the remaining butter mixture on top and dust with chopped chives. Serve with the lime wedges.