Grilled Hot Wings

Main Dish

Ingredients

1 gallon water

1/3 cup soy sauce

1/4 cup sugar

2 Tbl kosher salt

2 Tbl crushed red pepper flakes

1/2 cup white vinegar

3 pounds fresh chicken wings

1 1/2 cup Louisiana Hot sauce

1/2 cup butter, melted

1/2 cup honey

Blue Cheese Dressing (see recipe)

Instructions

In a large stock pot, combine the water, soy sauce, sugar, salt, red pepper flakes and vinegar. Bring this mixture to a simmer, and allow it to cook for 10 minutes. Place the chicken wings into the simmering mixture. Once the water returns to simmer, cook the wings for 30 minutes.

Using a large colander, strain and discard the liquid. Allow the chicken wings to cool in the refrigerator for one hour. This step may be done 1-2 days in advance.

Combine the hot sauce, melted butter and honey in a mixing bowl. Toss the wings in the sauce and remove them using a slotted spoon, reserve sauce.

Spread the wings out evenly on the grill over direct medium heat Cook 30-40 minutes. Every 15 minutes, place the wings back in the sauce to coat the surface and then return them to the grill.

Remove from the grill and serve with Blue Cheese Dressing for dipping.

Yield: Eight to ten servings

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com