Monday, July 06, 2009

All Hail....Louisville Wings

After you taste these you'll be like me today....wondering why wings are made any other way!


Serves 4-6

5lbs of chicken wings (about 24)

2 tbsp of salt, plus salt for sauce

2 tbsn of lemon pepper

2 tbsn of sweet paprika

For the marinade

1-1/4 (10 tbsn) salted butter

5 cloves garlic, finely chopped

2/3 cup of Dijon mustard

2/3 cup of Tabasco or hot sauce

2/3 cup of lemon juice (fresh)

2/3 cup of Kentucky bourbon

3 tablespoons of sugar (brown?)

1 teaspoon freshly ground black pepper

2 cups of hickory chips soaked for 1 hr, then drained.

Wash the wings, blot dry. Place in large bowl and toss with salt, lemon pepper, and paprika. Let marinate for 1 hour.

Prepare the sauce. Melt butter in saucepan. Add garlic and cook over medium heat until garlic is fragrant and sizzling, but not brown, 3 minutes. Stir in the mustard, hot sauce, lemon juice, bourbon, brown sugar, and pepper. Boil for 3 minutes. Let this mixture cool to room temperature. Pour half the sauce over the wings and toss to mix. Let marinade for 4 hours.

Set up your grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch. Preheat to high until you see smoke, then reduce the heat to medium. If using a charcoal grill, preheat to medium and toss the chips on the coals. Brush and oil the grill grate.

Arrange the wings on the grate away from the fire and indirect grill until golden brown and cooked through, 30-40 minutes.

The last few minutes, move the wings a few at a time directly over the fire and direct grill until cracking crisp, basting with some of the sauce. Arrange the wings on a platter and pour the remaining sauce over them. Serve at once. Provide hot wet towels for cleaning your fingers.

Tonight was the first time I made them. I tried *indirect grilling* but probably didn't have enough charcoal/heat. So I inched them closer to the flame and did my best to cook them somewhat slowly. Remember, it's chicken so the meat will cook reasonably fast.

I also skipped the hickory chips because I couldn't find any easily.

One thing the recipe doesn't tell you is how to properly prepare store-bought whole chicken wings. First you cut off the tip; and then split the wing at the elbow. Click here for a demonstration.

Also, for the initial *rub*....

I recommend mixing the lemon pepper, salt, and paprika in a bowl with a fork before *tossing* over the wings.

Now the recipe might say that it serves *4-6*....but I would adjust that to *3-4*!

Where did I find this one?

From that nerd on PBS. His show is called BBQ University.

Above find a perfect side dish for Louisville wings. By happenstance, our invited guests brought a *watermelon salad* over tonight. Looking at this thing and its ingredients there's no way any chromosomally male human being would salivate. It's simply watermelon, cucumbers, feta, and mint.

But it's actually very, very tasty - and a good palate cleanser for in between half-dozen wing inhalations.

UPDATE - Just acquired the recipe:

4 cups watermelon, cut into cubes
2 cups cucumber cut into cubes
1/4 cup chopped fresh mint
1/4 cup pine nuts (optional)
3/4 cup feta cheese
2 Tbsp. lime juice (or lemon juice)
2 Tbsp olive oil


Orion said...

Always need something to offset the tastes. Wings and fruit salad makes sense. Anyway, you might like this blog:

CaptiousNut said...


That site's not half bad. Thanks.