Direct and Indirect Grilling
Serves 6-8
Ingredients for the marinade:
1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons granulated garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
2 teaspoons dijon mustard
2 teaspoons paprika
2 teaspoons chili powder
For the wings:
20 chicken wings, wing tips removed
Kosher salt
Directions:
To make the marinade, combine the marinade ingredients in a medium bowl and whisk together.
Rinse the chicken wings under cold water and pat dry with paper towels. (I additionally remove the skin, but this is not necessary if you like the skin on). Place the wings in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
Remove the wings from the bag and discard the marinade. Lightly spinkle with kosher salt. Sear over direct medium heat until well marked, 4 to 6 minutes, turning once halfway through searing time. Continue grilling over indirect medium heat until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm. (double the recipe for larger groups or to serve as a dinner).
