This technique is perfect for making simple, delicious BBQ chicken wings. We like to trim the wings into individual pieces – but you can also put them on the grill whole if you like.
- Fire up your grill. While it heats up, trim and dry the chicken wings and liberally toss with Weekend BBQ – about two tablespoon per lb of wings.
- On the grill: Place wings on the grill for about 10-15 minutes. Turn the wings about halfway through so they get even color.
- As they are finishing up, baste the wings with Sunday Sauce.
- If you are checking internal temp, you are looking for about 155 degrees before removing from heat.
These are at their very best right out of the oven or hot off the grill. Serve immediately with ranch, blue cheese dressing for dipping if you like.
Alternatively, cook wings on a tray in the oven for 10-15 minutes at 425 degrees until their internal temp reaches 155 to 160 degrees. Turn once about halfway through and baste with Sunday Sauce.