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World’s Best Chicken Wings

I love chicken wings.  I have tried many recipes, and I think these are some of the best I have ever had. One of the great things about them is that they are Buffalo-style wings, but they don’t require cooking in a deep fryer.  They are delicious!I discovered this recipe when I found many people online raving about so called “APL chicken wings.” That term refers to Chef Adam Perry Lang’s recipe for wings that can be found in his cookbook, Serious Barbecue.  Before the second edition of this cookbook came out, used copies were selling online for over $100.

Ingredients and Equipment

IMG_1321Grill set up to cook indirectly. (Read this post before cooking the wings. It will tell you how to set up the grill, achieve the temperature you want, and maintain that temperature for your entire cook. For this cook, you want the grill to be at 350 degrees, and you will want to use a fruitwood (like apple) to smoke.)

Microplane grater

Disposable 13″x 9″ aluminum pan

4 pounds, fully intact chicken wings (tips still attached)

Spice Rub:

  • 2 tablespoons Ancho Chile powder
  • 1 tablespoons Hungarian paprika
  • 1 tablespoons firmly packed light brown sugar
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon coarsely ground fresh black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Old Bay Seasoning

Hot Sauce Blend:

  • 1/2 cup Frank’s Red Hot Sauce or other hot sauce
  • 2 tablespoons unsalted butter, cut into ¼-inch cubes
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons finely chopped chives
  •  2 garlic cloves
  • 1 jalapeno pepper

Additional Ingredients:

  • 2 tablespoons butter, cut into 1/4-inch cubes
  • 1/2 cup water
  • Canola oil spray

Instructions

Combine all the ingredients for the seasoning blend.

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Using the poultry shears or a chef’s knife, cut the tip off the end of each of the wings and discard the tip.  Next, separate the drumette from the wingette by cutting through the joint.

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Toss the wings in the spice rub.

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Arrange the wings in an even layer in the pan.  (I prefer to use a disposable 13 x 9-inch aluminum pan for this step.)

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Add the water and butter to the pan. Cover the top of the pan tightly with aluminum foil.

Place the pan on the grill, but not directly over the coals. Cook for 45 minutes, rotating the pan once halfway through the cook.

Pour the hot sauce into a medium saucepan and bring to a simmer over medium heat.  Add the butter and swirl the pan until the butter is completely incorporated.

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Add the scallions and the chives.  Remove the hot sauce blend from direct heat, but keep in a warm spot.

Remove the wings from the grill and uncover.

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Transfer the chicken wings to a sheet pan or work surface and lightly pat dry with paper towels. Pour out 1 cup of the liquid that is in the bottom of the pan used to cook the chicken wings.  Using a microplane grater, grate the garlic and jalapeno directly into the liquid.  (Grate the jalapeno until you start seeing seeds.)

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Spray the wings with canola oil. Place the wings back on the grill, directly over the coals, and cook until well marked and lightly charred on the first side, about 10 minutes.  After 10 minutes, flip all of the wings.  Cook for an additional 10 minutes. (It was pitch black outside when I was grilling the wings, so I could not obtain any good pictures, even with a flash.)

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Remove the wings from the cooker and immediately toss in a large bowl with the hot sauce blend.

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Serve with blue cheese dressing.

World's Best Chicken Wings
Author: 
Recipe type: Appetizer
 
I love chicken wings. I have tried many recipes, and I think these are some of the best I have ever had. One of the great things about them is that they are Buffalo-style wings, but they don't require cooking in a deep fryer. They are delicious!
Ingredients
  • Grill set up to cook indirectly.
  • Microplane grater
  • Disposable 13"x 9" aluminum pan
  • 4 pounds, fully intact chicken wings (tips still attached)
  • 2 tablespoons Ancho Chile powder
  • 1 tablespoons Hungarian paprika
  • 1 tablespoons firmly packed light brown sugar
  • ¾ teaspoon dry mustard
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon coarsely ground fresh black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon Old Bay Seasoning
  • ½ cup Frank’s Red Hot Sauce or other hot sauce
  • 2 tablespoons unsalted butter, cut into ¼-inch cubes
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons finely chopped chives
  • 2 garlic cloves
  • 1 jalapeno pepper
  • 2 tablespoons butter, cut into ¼-inch cubes
  • ½ cup water
  • Canola oil spray
Instructions
  1. Combine all the ingredients for the rub.
  2. Using the poultry shears or a chef’s knife, cut the tip off the end of each of the wings and discard the tip. Next, separate the drumette from the wingette by cutting through the joint.
  3. Toss the wings in the spice rub.
  4. Arrange the wings in an even layer in the pan. (I prefer to use a disposable 13 x 9-inch aluminum pan for this step.)
  5. Add the water and butter to the pan. Cover the top of the pan tightly with aluminum foil.
  6. Place the pan on the grill, but not directly over the coals. Cook for 45 minutes, rotating the pan once halfway through the cook.
  7. Pour the hot sauce into a medium saucepan and bring to a simmer over medium heat. Add the butter and swirl the pan until the butter is completely incorporated.
  8. Add the scallions and the chives. Remove the hot sauce blend from direct heat, but keep in a warm spot.
  9. Remove the wings from the grill and uncover.
  10. Transfer the chicken wings to a sheet pan or work surface and lightly pat dry with paper towels. Pour out 1 cup of the liquid that is in the bottom of the pan used to cook the chicken wings. Using a microplane grater, grate the garlic and jalapeno directly into the liquid. (Grate the jalapeno until you start seeing seeds.)
  11. Spray the wings with canola oil. Place the wings back on the grill, directly over the coals, and cook until well marked and lightly charred on the first side, about 10 minutes. After 10 minutes, flip all of the wings. Cook for an additional 10 minutes. (It was pitch black outside when I was grilling the wings, so I could not obtain any good pictures, even with a flash.)
  12. Remove the wings from the cooker and immediately toss in a large bowl with the hot sauce blend.
  13. Serve with blue cheese dressing.
 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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