I know it's been well over a week since the Super Bowl and the rest of the world had moved on, but I really wanted to share what I fixed at our house for dinner.
I've been setting on this recipe for a while, but just never got around to actually fixing it. The only downside to this recipe is that it's very mild in regards to spice, I believe I will be doubling or tripling the amount of hot sauce the next time around. Also I chose not follow the recipe on cooking them on a skewer, which involves threading the skewer through the wing as if it was in flight. I instead chose to cut the wings into pieces at the joints and discarding the wing tips. It made for a little more excitement and work during the direct grilling as I was doing a lot of shuffling during the flare ups, but that made for a great show.
6 tablespoons fresh lemon juice, divided
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds chicken wings
1/2 cup honey
1 tablespoon Tabasco sauce
1. In a large bowl combine 3 tablespoons of the lemon juice, the garlic, salt and pepper. Add the wings and turn to coat them evenly. Cover and refrigerate for up to 4 hours.
2. In a small bowl combine the remaining 3 tablespoons of lemon juice, the honey, and hot sauce. ( Be sure to add more hot sauce as you like)
3. Prepare teh grill for direct and indirect cooking over medium heat.
4. Brush the cooking grates clean. Brown the wings over direct medium heat for 4 to 5 minutes, turning once. then move the wings over indirect medium heat and cook until the meat is no longer pink at the bone, 15 to 20 minutes, basting with the honey mixture once or twice during the last 10 minutes of grilling time. Keep the lid closed as much as possible during grilling. Remove the wings from the grill, brush once more with the glaze, and serve.