Capon Wings

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.


  • 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


  1. In a nonstick frying pan melt butter and add shallots finely chopped
  2. Cover to sweat for approximately 5 minutes
  3. Uncover and stir in remaining ingredients
  4. Turn up to boil for 1 minute, stir constantly bringing sauce to a simmer
  5. Allow to reduce by half and reserve
  6. Place chicken wings into a large bowl and add oil, vinegar salt and pepper
  7. Toss until well covered and cover with plastic wrap
  8. Toss every 30 mins for 3 hours
  9. Pre heat the BBQ to 400 after oiling the grill to prevent the meat sticking
  10. Place wings on grill and cook until almost done (approx 10 mins) constantly turning for an even cook
  11. While wings are cooking cut tin foil into roughly 4 inch squares for as many wings as are on the grill
  12. Make into small cups and place 1 tbsp of sauce into each
  13. Remove wings from grill
  14. Hold each bone with a dry towel
  15. Using a paring knife cut meat from the bottom 1.5 inches to the knuckle
  16. Place the meat end down into the center of the foil cup
  17. Twist the foil to keep the meat tight to the bone like a lollipop
  18. Turn off burners and place back on grill for 5 minutes meat end down, bone end up perbendicular to the grill
  19. Close the cover and bring serving dish
  20. Place remaining sauce into a beer stein and arrange "lollipops" around mug

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