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"John and I are excited because we've never made wings the way we really make wings [at home]—on our Big Green Egg [grill]!" Rach says. "We've never shared that before! I make wings on the show all the time, but we always make them in an oven. The way we do it in real life is on the [grill] and they take about an hour, 60 to 75 minutes, but you have to start at least the day before [for the marinade]."
John's Grilling Tip: Oil the grill grate when it's cold with cooking spray or a paper towel dipped in canola oil.
Rach's Sweet Sauce Tip: If you like a sweeter sauce and less heat, reduce with 2 tablespoons of molasses or brown sugar instead of hot sauce.
Ingredients
- 24 to 36 chicken drumettes
- About ¼ cup bourbon, whisky or rye
- About ¼ cup Worcestershire
- About ¼ cup hot sauce (Rach's go-to is Frank's RedHot)
- About ¼ cup apple cider vinegar
- 3 to 4 cloves garlic, smashed
- Kosher salt and coarse black pepper
- Wood chips, for smoking (optional)
- 4 tablespoons butter
- 4 large cloves garlic, grated, chopped or pasted
- Kosher salt and coarse black pepper
- 3 shots bourbon, whiskey or rye
- ½ cup hot sauce (Rach's go-to is Frank's RedHot), optional
- ¼ cup Worcestershire
- 2 tablespoons soy sauce
- ½ cup chicken stock or bone broth
- Celery sticks
- Carrots
- Green onions
- Ice cold water
- Blue cheese crumbles, preferably smoked
Yield
Preparation
Up to 2 days before grilling, double-bag wings in 2 resealable plastic bags. Add bourbon, Worcestershire, hot sauce, vinegar, garlic and about 1 tablespoon each salt and pepper. Press out air from the inner bag, seal, then give it a good massage to work the marinade into the chicken. Once evenly coated, press out excess air from the 2nd bag then chill in the lowest part of your refrigerator for 12 to 48 hours.
Prepare a smoker or charcoal grill for 325˚F to 350˚F with indirect heat. If using, scatter a handful of wood chips over coals for flavor.
Drain wings and put on a plastic cutting board lined with a paper towel. Roll wings off paper towel directly onto cutting board, discarding paper towel, and pat dry with more paper towels.
Arrange wings on oiled grate and grill, covered, for 60 to 75 minutes, until skins are tight and crispy.
Chill celery, carrots and green onions in icy water in a baking dish.
For the sauce, in a small pot over medium heat, melt butter, add garlic, 1 tablespoon black pepper, and 3 shots bourbon. Cook off a bit to cook off the alcohol and let flavors concentrate a bit.
Once sauce is reduced by half, add hot sauce, Worcestershire, soy sauce, and chicken stock or bone broth. Let it bubble to reduce and thicken up, 15 to 20 minutes.
Remove cooked wings to mixing bowl, pour over sauce, and toss to coat. Serve on a platter with chilled fresh veggies and sprinkled with blue cheese.
