Ingredients:
- 2 pounds whole chicken wings, cut into wings and drums, wing tips cut off
- Salt and pepper to taste
- Sauce:
- 2 tablespoons sweet hot mustard (I like Ingelhoffer’s Sweet Hot Mustard)
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon butter
- 1/4 teaspoon cider vinegar
- dash cayenne pepper
- salt and black pepper to taste
Directions:
Rinse wings and pat dry. Season with salt and pepper.
In a large bowl, mix all sauce ingredients together, cover and refrigerate.
Light your charcoal and adjust vents to obtain a temperature of 500 F, or Preheat gas grill to high. Clean and oil grill grate.
Grill wings 2-3 minutes to sear, flip over and sear the other side for 2-3 minutes more. Adjust vents to lower the temperature to 325 F, or reduce gas grill to low, grill for another 50-60 minutes (depending on the size of the wings), turning every 10 minutes.
Remove wings from grill, add to the bowl with the sauce. Toss to coat and let rest 5 minutes.
Source: Vermont Cookie
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