Bella's Hot Wings
by Amanda R.
Mmmm mmmm wing-a-licious!
I recently found out my 5 year old niece LOVES hot wings as much as I do. Since I didn't have a fryer, I figured I'd try my hand at hot wings on the grill. She LOVES them! The key to these wings is making sure they've rendered some of their fat before placing them on the grill so that the skin doesn't burn before the wing is cooked completely. The creamy dressing is actually a copy-cat from my favorite wing restaurant. It seems like a lot of chives, but it's delicious!
1 Family Pack Chicken Wings (4-5 pounds)
1 tbsp paprika
1 tbsp garlic powder
1/2 tbsp tbsp onion powder
1/2- 1 tbsp cayenne (depending on your heat preference)
1 tbsp oregano
1/2 tbsp parsley
1/2 tbsp ground mustard
1/2 cup favorite sweet barbeque sauce (I prefer Sweet Baby Ray's)
Carrots and celery
Creamy Onion Dip:
1/2 cup mayonnaise
1/4 cup sour cream
3 tbsp chopped chives
1/2 tbsp onion powder
1/2 tbsp garlic powder
1.)Using a large saucepan, heat 1-inch of water in the bottom to a boil. Lower a steamer basket into the saucepan. (The steamer basket should NOT be touching the water aside from its' "legs.")
2.)Wash wings. Cut off wing tips (discard or reserve for other use, such as making stock). Cut wings at the joint to separate. Put chicken wing pieces in a bowl, cover, and set aside.
3.)Mix all dry ingredients together to form rub. Set aside.
4.)Place 6-7 wings into the steamer basket and cover. Let the wings steam for approximately 10 minutes. Repeat process for all wings. Take the wings out and place on paper towels to thoroughly dry.
5.)Place wings in fridge for 30 minutes. Preheat grill to medium-high heat.
6.)Mix together all dip ingredients. Refrigerate.
7.)When grill is heated, pat wings dry, rub with dry rub and place on grill.
8.)Cook for around 15 minutes, turning frequently to prevent burning.
9.)Place wings in bowl with BBQ sauce and toss to coat.
10.) Serve with dip, carrots and celery. Enjoy!
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