Grilled Chicken Wings
Ingredients:
- 12 whole chicken wings
- 2 Tablespoons butter, melted
- 2 cloves garlic, minced
- ¼ cup Frank’s red hot sauce
- ¼ cup Franks buffalo hot sauce
- ¼ cup Ranch dressing
- 1 Tablespoon Rice vinegar
Instructions:
- Remove the tips of the wings with some kitchen shears and discard. Using the shears, separate the wings at the joint.
- Fill a large pot with about ½ inch of water. Cover, and bring the water to a boil over high heat. Place the wings into the pot, cover, and reduce the heat to medium and continue to steam for 10 minutes. You can also put them in a steamer basket, but I didn’t have one. Remove the wings and pat dry with paper towel. Lay them out on a sheet pan lined with parchment paper and place in the refrigerator for an hour or until you are ready to grill.
- Grill the wings over medium-high heat for 3-4 minutes per side until the meat is cooked through, and the skin is golden brown.
- To make the first barbeque sauce, combine the melted butter, garlic, and Frank’s red hot sauce in a large bowl. Add half of the wings and toss to coat.
- For the second sauce, combine the Buffalo hot sauce, Ranch dressing, and rice vinegar in another large bowl. Add the remaining wings and toss to coat.