Festival Classic Lunch: Firecracker Smoked Chicken Wings

Allergens

Gluten-free, Dairy-free (excluding butter), Soy-free (excluding Worcestershire sauce, check label)

Ingredients

• 24 large chicken wings (with tips removed) 1/2 cup hot sauce 1/2 cup unsalted butter 1 tablespoon white vinegar 1 teaspoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground black pepper 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional, for added heat)

Instructions

1. Preheat your grill to medium high heat, about 350°F (175°C).
2. In a large bowl, whisk together the hot sauce, butter, white vinegar, Worcestershire sauce, garlic powder, onion powder, ground black pepper, smoked paprika, and cayenne pepper (if using). Set aside.
3. Pat dry the chicken wings with paper towels to remove excess moisture. Season the wings with salt to taste.
4. Grill the wings over indirect heat for 20 25 minutes, turning occasionally, until cooked through and golden brown.
5. In the last 5 minutes of cooking, move the wings to direct heat and brush them generously with the prepared "firecracker" sauce. Grill for an additional 5 minutes, turning frequently, until the sauce caramelizes and becomes sticky.

Chef’s Insight

To achieve that perfect balance of smoke and sizzle, use hardwood lump charcoal and hickory wood chips to enhance the flavor of your grilled wings.

Notes

Serve with blue cheese dressing and celery sticks for a true festival classic lunch experience.