Ingredients
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3 pounds fresh chicken wing sections
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16 ounces apple vinegar
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2 teaspoons kosher salt
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¾ cup Frank’s RedHot Original
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4 tablespoons melted unsalted butter
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1 heaping teaspoon garlic powder
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1 heaping teaspoon smoked paprika
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For serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing, sliced carrots, sliced celery
Instructions
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Place chicken wings in a large airtight container or resealable bag. Pour apple vinegar over top and season with kosher salt. Toss well to coat. Seal and refrigerate for at least 12 hours or up to 3 days.
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About 30 minutes before grilling, remove wings from the refrigerator and let them come to room temperature.
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Prepare your grill with two zones of heat: one side with direct high heat and the other with indirect medium heat. Preheat gas grills for 15 minutes or light charcoal about 30 minutes before cooking.
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In a small bowl, mix Frank’s RedHot Original, melted butter, garlic powder, and smoked paprika until smooth. Set aside.
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Remove wings from the brine, shaking off excess liquid. Place them on the indirect heat side of the grill. Close the lid and cook for 7–10 minutes. Flip and cook for another 7–10 minutes, rotating for even cooking.
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Transfer wings to the direct heat side. Grill for 2 minutes per side, brushing with prepared sauce until wings are charred and crispy.
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Transfer to a platter. Drizzle with remaining sauce and garnish with chives or green onions. Serve hot with carrots, celery, and ranch or blue cheese dressing.
Notes
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Brining is key for juicy wings; don’t skip this step.
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To reduce heat, adjust the amount of hot sauce or serve it on the side.
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Wings can also be baked at 200°C (400°F) for 40 minutes, then broiled for crispiness.
- Prep Time: 12 hours (brining)
- Cook Time: 20 minutes