Yellowbird Chicken Wings

mains meat spicy

An all-time classic, these chicken wings use a two-step cook process that’s a) easy to time, and b) makes a TON of wings. The trick is to start on the grill, and finish under a ripping hot broiler. The final wing is smokey, crispy- the best of both worlds!

You can also do the first half of the cook (the grill) and then hold the wings at temp in a warm oven until you’re ready to eat. Late guests? Got another batch on the grill? It’s super easy to float the timing and zap them crispy fresh whenever you’re ready. Then sauce and serve, you wing king.

When it comes to sauce, our favorite is Yellowbird Strawberry Ginger, but any variety of hot sauce works here. Or just a couple different, just like a wing joint.

Ingredients

  • 2lb chicken wings

  • salt/pepper/garlic

  • 4 tbsp Yellowbird Hot Sauce

  • 2 tbsp butter

Directions

  • Season your wings with salt/pepper/garlic at least 4 hours before cooking. Even better overnight.

  • Start on the grill, I usually smoke low (under 300°) over oak coals for about 1 hr. The chicken should get a nice color, but don’t worry about getting them done-done here.

  • To make the wing sauce, melt the butter and mix with Yellowbird.

  • Move all the wings to a sheet pan, and put under a ripping hot broiler (450°+). After a minute or two, flip the wings. Broil and flip and broil and flip until the wings look perfect to you. We usually lean on the well-done side.

  • In a big bowl, toss the wings in the wing sauce. If you want to do a few other flavors, split the wings into a few bowls with a few sauces.