Coal Fired Wings

Coal fired barbecue chicken wings. It’s an amazing appetizer when you can skip the deep fryer and add the smokiness that comes from the lump hardwood charcoal.

Grilled Hot Wings - In time for Superbowl LII

Grilled Hot Wings

Serves 2

2 lb chicken wings, separated into wings and drumettes
Canola oil for grilling
Kosher salt and freshly ground black pepper

1. Place a steamer basket inside of a large pot with 1 inch of water. Bring to a
simmer over medium-high heat. Add chicken to the steamer basket, cover and
cook for 10 minutes.
2. Prepare grill for medium high cooking.
3. Remove the wings from the steamer basket and toss with 2 tablespoons canola
oil and a generous pinch of salt and pepper. Grill until golden brown and crisp,
about 10 minutes.
4. Transfer the wings to a large bowl and toss in your sauce of choice and serve.

3 sauces:

Cuban Mojo

½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup minced garlic
½ small red onion, thinly sliced
Combine the ingredients in a small saucepan and cook over low heat until the
garlic and onions are soft, about 10 minutes.

Mango Habanero

1 cup mango nectar
1/3 cup honey
¼ cup habanero hot sauce

Combine the ingredients in a small saucepan and cook over medium heat until
syrupy, about 15 minutes.

Mexican Bufalo Salsa

1/3 cup Mexican style hot sauce, such as Cholula
4 tablespoons unsalted butter, melted
2 tablespoons lime juice
In a bowl, whisk together all the ingredients until emulsified.