Tabasco Chicken Wings
These wings are brined in a Tabasco solution, but also uses a Tabasco Buffalo sauce at the end. A nice double whammy of flavor for spicy wings.
Servings: 6 People
- 2 1/2-3 pounds chicken wings, flats and drummettes
- for brine:
- 1 quart cold water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tablespoons original Tobasco sauce
- 1 sprig thyme
- for rub:
- 2 teaspoons black pepper
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- for sauce:
- 3/4 cup Tobasco sauce
- 1/2 cup unsalted butter
- 2 tablespoons white vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper optional
- Combine brine ingredients in a large bowl. Add chicken to mixture, cover and place into refrigerator for 2 hours. Remove from bowl, discard brine and rinse off wings. Blot dry with paper towels and place onto a parchment lined baking sheet. Use two if needed.
- Preheat grill for medium high heat or oven for 350 degrees F. Combine rub and season wings. Place onto grill or in oven for 40 minutes, or until wings register and internal temperature of 175 degrees F. Reduce heat on grill if flare-ups occur, or simply move to cooler part of grill and cook over indirect heat until done.
- While wings are cooking, bring sauce ingredients to a light simmer over medium-high heat. Stir, reduce heat and let sauce simmer over low for about 4-5 minutes.
- Once wings are cooked, place into a large clean bowl. Pour warm sauce over top and using a sturdy pair of tongs, toss to coat. Serve immediately with a side of chunky blue cheese dressing.
Photo: Isaac Wedin/Public Domain