This wing sauce will keep you coming back for more and can be used to baste whole chicken on the "Q" as well as a terrific slaw dressing. You can add seasame seeds as a garnish as well to provide some nuttiness and crunch to the wings as well.
Ingredients
- 2 lbs Chicken Wings
- 5 tbsp Olive Oil
- 3 tbsp Rice Wine Vinegar
- Salt
- Pepper
- 4 Shallots
- 3 cups Ketchup
- ¼ cup Worcestershire Sauce
- ⅛ cup Maple Syrup
- 4 tbsp Montreal Steak Spice
- 1 tbsp Tabasco Chipotle Sauce
- 1 tbsp Butter
Instructions
- In a nonstick frying pan melt butter and add shallots finely chopped
- Cover to sweat for approximately 5 minutes
- Uncover and stir in remaining ingredients
- Turn up to boil for 1 minute, stir constantly bringing sauce to a simmer
- Allow to reduce by half and reserve
- Place chicken wings into a large bowl and add oil, vinegar salt and pepper
- Toss until well covered and cover with plastic wrap
- Toss every 30 mins for 3 hours
- Pre heat the BBQ to 400 after oiling the grill to prevent the meat sticking
- Place wings on grill and cook until almost done (approx 10 mins) constantly turning for an even cook
- While wings are cooking cut tin foil into roughly 4 inch squares for as many wings as are on the grill
- Make into small cups and place 1 tbsp of sauce into each
- Remove wings from grill
- Hold each bone with a dry towel
- Using a paring knife cut meat from the bottom 1.5 inches to the knuckle
- Place the meat end down into the center of the foil cup
- Twist the foil to keep the meat tight to the bone like a lollipop
- Turn off burners and place back on grill for 5 minutes meat end down, bone end up perbendicular to the grill
- Close the cover and bring serving dish
- Place remaining sauce into a beer stein and arrange "lollipops" around mug