First time making these wings. Had 1.7# of wings (16 wing pieces), which was about right for an adult male. I also had a spinach salad and celery with ranch dressing. I made a full recipe of the sauce. I heated the sauce with the wings on the stove while the grill was pre-heating; then transferred the pan to the grill on high which seemed to keep the sauce simmering. I grilled the wings for 5 minutes on a side, turned and grilled for an additional 5 minutes, then transferred the wings to the sauce for 5 minutes. I repeated this 15-minute cycle for one hour and then served the wings wet. I used Trappy’s Louisiana Hot Sauce, but will try something a little hotter next time. The sauce did evaporate but didn’t really thicken. A very good sauce flavor did seem to permeate through the wings. I made this again (Third time) with the following additions: 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1/2 teaspoon Cajun Seasoning, 1+ teaspoon garlic powder. 1/2 cup Trappy’s Louisiana hot sauce, 1/2 cup Frank’s Original Hot Sauce. Hotness was just right (I like hot). The sauce thickened at the end to just the right consistency and the wings were done to perfection. Note that I did change my burner, briquettes and grate recently and got a much better heat distribution than when I earlier reviewed this recipe. 5 stars for sure! GREAT – Thanks!!
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