Super Bowl Chicken Wing Recipe - 2013

I can smell the wings cooking already.  Can't you?

Here is a recipe you can try for Sunday.  You can always make them a day or two ahead - then just put them in your oven on 250 covered for about 45 minutes; or, in a crock pot with about a 1/2 cup of water for steaming - stirring occasionally and serve.

• 5 lb. Bag of Chicken Wings (Defrost)
• Turn on your gas grill or if using a charcoal grill, get your coals started in your charcoal chimney* and arrange the coals around the perimeter or to one side (not in the middle)
• Lightly toss with olive oil
• Sprinkle liberally with seasoned salt, granulated garlic, black pepper or cayenne (but remember who is eating these wings - if you don't want them spicy hot - use black pepper) you can always heat them up with a hot sauce (on the side) for the wimps!!
• If you are a gas grill babysitter (someone that doesn't leave the grill's sight) then don't turn off one of the burners and feel free to put the wings directly over the flames (low heat) - watching to make sure they do not burn.
• If you are not a gas grill babysitter, how many burners do you have?  If you have three, turn off the center burner - if you only have two, turn one of them off.  Turn the burners to medium/medium high (275) Put your chicken wings over the area that has NO flame.
• Marinade every 15 minutes or so turning occasionally.

*Charcoal Chimney: Fill with coals, take three tabloid size pieces of newspaper, crumble into a ball - place newspaper under the chimney and light - that's it - no more charcoal lighter fluid - no more waiting for the coals to not smell - no more lighter fluid flavored meat.
 
The wings will take a minimum of one hour and probably closer to two.  I prefer my wings well done - falling off of the bone (not chewy).

Marinades:
#1:  Sweeter Side
1/4 Cup Honey
1 Cup Orange Juice
1 Blue Moon Beer
1/4 Cup Cider Vinegar
1/4 tsp. Sea Salt
Pinch of black pepper
Heat on stove until mixed and warm

#2:  Teriyaki or Soy - Just out of the bottle - Sprinkle or mop on each time you turn them

#3:  Pat's Favorite - May not sound good - but WOW - Put this on ANY grilled chicken - whole or cut up
1 Cup Cider Vinegar
1/2 Stick of Butter
1/4 Cup Water
1/4 tsp. Sea Salt
Pinch of black pepper

You might need to make ten pounds - because no matter which marinade you choose, they will be the hit of the party; well, not over and above the Superbowl of course.

Enjoy!

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