Wings ala Charlie

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Ingredients

4 lbs. chicken wings, disjointed (approx. 32 pieces without tips)

Wing Coating (optional, but recommended. Not for grilling)
2 tsp Kosher salt
½ tsp garlic powder
½ tsp fresh ground pepper

Sauce
½ stick butter, melted
6 oz. Franks Red Hot Sauce
3 cloves garlic, minced (or more to flavor)
½ tsp of freshly ground black pepper
1 tsp Worcestershire Sauce
1 tsp Cornstarch (optional, for thickening sauce)

Cooking Instructions

If grilling, do not use wing coating.

Pat wings dry with a paper towel.
In a large bowl mix together the garlic powder, Kosher salt and pepper. Mix well. Then add all wings to bowl and hand mix well. Let the wings sit while you make the sauce.
In sauce pan, sauté minced garlic in 2 Tbs melted butter over low heat. Add Frank's hot sauce and remaining melted butter to make total of 8 oz. of sauce. Add ground pepper to sauce. Mix well.
If thickening needed, add 1 tsp cornstarch and stir frequently over low heat until sauce thickens and caramelizes, about 10 minutes. (If too thick, add water little at a time.)
Grill wings at 425° for about 20-25 minutes, turning every 5 minutes or so. When cooked, place wings into container, cover and the toss wings with hot sauce. Optionally, after tossing wings in hot sauce, place them back on the grill for about 2 minutes. If grilling a second time, reserve some hot sauce to be placed on the wings in the same container and toss a second time.

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Charlie
1 May 2016