It’s playoff and tailgating season and hot wings are always a favorite.
There are several cooking methods that you can do for wings: deep fried, baked, grilled, smoked. All depends on what you are comfortable with and where you are cooking them.
For any method there are some basics that we usually do. If fresh (not frozen) wings we will marinade them in a zip bag with some hot sauce, usually All Spice Cafe Cayenne Habanero Sauce, which has the classic Buffalo wing flavors. Massage the sauce into the wings, close the bag and let rest in the refrigerator or cooler for about an hour or so.
We usually do them either in the oven or on the grill. We season them with just salt and pepper, maybe a little bit of garlic powder. If in the oven, be sure to put them on a rack with a sheet pan underneath to catch the drippings. You want the drippings to fall and not cook the wings in their juices. Flip them a few times to evenly cook (time varies depending on cook method and heat level) until cooked through.
A few minutes before they are done, pull them off and sauce them – we will put the wings in a large bowl, coat and toss with our sauce of choice – and then put them back on the grill or in the oven for a final few minutes to finish. We do this to not have such a messy wing and let the sauce flavors cook into the wing.
Of course we have carrot and celery sticks to go along with the wings. Blue cheese dressing is the usual dipping sauce for the veggies but we want a little twist, so we use Creamy Balsamic Vinaigrette sauce.
Don’t forget to put extra hot sauce out on the table for those who need more.