Bourbon Marinated Grilled Wings
Bourbon Marinated Grilled Wings
INGREDIENTS
Marinade
Bourbon ½ cup
Brown Sugar, firmly packed 1/3 cup
Balsamic Vinegar ¼ cup
Olive Oil 2 tablespoons
Whole Grain Mustard 1 tablespoon
Garlic, finely chopped or grated 3 cloves
Dried Rosemary 1 teaspoon
Crushed Red Pepper Flakes pinch
Kosher Salt as needed
Black Pepper, freshly ground as needed
Wings
Bourbon Marinade 16 fl. oz.
Kosher Salt 2 teaspoons
Frank’s Red-Hot Sauce ¾ cup
Unsalted Butter, melted 4 tablespoons
Garlic Powder 1 teaspoon
Smoked Paprika 1 teaspoon
Dipping Sauce of Choice as needed
LET'S GET COOKING!
Add the bourbon, brown sugar, balsamic vinegar, olive oil, mustard, garlic, rosemary, & crushed red pepper flakes, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper, as desired. Whisk or shake to combine.
Pour the bourbon marinade over the chicken wings. Marinate at least 6 hours or up to overnight.
About 30 minutes before you’re ready to grill, pull the wings out of the refrigerator to come to room temperature. Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
Add the Frank’s Red-Hot Original, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
Once the grill is hot, place the chicken wings on the indirect side of the grill, shaking off & discarding any excess marinade. Arrange the wings as close to the fire as possible without being over the direct heat. Close the grill lid & cook the wings with indirect heat for 7-10 minutes.
Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa. Close the grill lid & cook the wings with indirect heat for 7-10 minutes more. If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.
Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared sauce as they cook.
Transfer the grilled wings to a serving platter, drizzling any remaining sauce over top.