Thursday, April 18, 2013

Crispy Chicken Wings

Crispy, tangy, saucy chicken wings are a classic.  One problem - they pack a huge calorie punch.  Traditionally, wings are deep-fried, rolled in butter, then slathered in sauce ... but you can get just as much flavour by ditching the deep fryer and using your BBQ!

This idea is not my own.  Our good friend, Jeff, showed us this trick a couple years ago and we have never looked back.  The wings are every bit as crispy, and even though they are still high in calories, by using the BBQ you can slash the calories in half.  That's huge!!

chicken wings (any amount)
salt and pepper to taste
oil for the BBQ
Frank's Red Hot Buffalo Wing Sauce (the best ... and gluten-free!)

Salt and pepper chicken wings.  Let sit for at least an hour.

Clean BBQ with a scraper.  Using a folded paper towel, oil the grates.

Preheat the BBQ then add the chicken wings, skin side down.

DO NOT LEAVE YOUR BBQ!  Because the chicken wings are higher in fat, they need turned more often and left unattended could cause a flare up ... so be careful.

BBQ until cooked through.  This usually takes about 20-30 minutes ... sometimes longer depending on the size of your wings.

Place hot wings in a large bowl.  Cover with sauce and toss to coat.

Eat and enjoy!  Lick your fingers.  Lick the plate.

TIP: If you're making these for a dinner party, you can toss them in sauce and place them in the oven, in a single layer on a parchment covered baking sheet, at 300 degrees.  I wouldn't leave them too long or they'll dry out ... maybe 20 minutes at the most.

No comments:

Post a Comment