Scene - Blogs - Wing it

Wing it
Published: 7/21/2007 5:05 PM
Last Modified: 7/21/2007 5:05 PM

Try grilling, instead of frying, your wings.

I know people who won’t make ribs because they don’t have a smoker, wings because they don’t have a deep fryer and (my favorite) quesadillas because they don’t have a quesadilla maker.

Forget that. Maybe your ribs won’t be as good if they’re baked in the oven or cooked on your gas grill, but don’t let a barbecue perfectionist talk you out of it. Make them anyway. The same goes for the quesadillas and the chicken wings.

Some say that wings are actually better when grilled, rather than deep fried. A friend swears by this recipe, which she says is even better with about 1/4 cup brown sugar mixed into the boiling sauce.

Throw these sweet and spicy wings on the grill this weekend. Make sure you’re not wearing a new white T-shirt, and eat these wings with a cold beer or a tall glass of iced tea.

Sweet and Spicy Wings
6 pounds chicken wings, separated at joints, tips discarded
1 1/2 cups Louisiana hot sauce
3/4 cup butter
1 cup honey
1 pinch garlic salt
1 pinch ground black pepper
1 teaspoon cayenne pepper, or to taste
1. Preheat an outdoor grill for high heat.
2. Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
3. In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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