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00Ingredients
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4 pounds chicken wings
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3 teaspoons ground cayenne chile
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2 teaspoons freshly ground black pepper
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2 teaspoons onion powder
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1 teaspoon dried thyme
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1 teaspoon garlic powder
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1/4 teaspoon celery salt
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Louisiana-type hot sauce
Instructions
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.
Combine the cayenne, black pepper, onion, thyme, and celery salt in a large bowl. Add the wings to the bowl and turn them to evenly coat. Cover the bowl and refrigerate for 24 hours.
Oil the grill and preheat the grill on high. Turn off all but one burner and put the wings on the cooler part of the grill. Cover and cook until the chicken is done, about 45 minutes or until the chicken juices run clear.
To serve, eat them hot off the grill with the hot sauce served on the side.
| Servings |
| 48 wings |
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These wings are a tasty alternative to deep-frying the chicken. They’re great as an appetizer for a summer barbecue. Put them on the grill before guests arrive so that their great aroma greet them as they walk through the door.
Ingredients
InstructionsWash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint. Combine the cayenne, black pepper, onion, thyme, and celery salt in a large bowl. Add the wings to the bowl and turn them to evenly coat. Cover the bowl and refrigerate for 24 hours. Oil the grill and preheat the grill on high. Turn off all but one burner and put the wings on the cooler part of the grill. Cover and cook until the chicken is done, about 45 minutes or until the chicken juices run clear. To serve, eat them hot off the grill with the hot sauce served on the side.
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