INGREDIENTS
- 2 lb chicken wings pat dry
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon chopped rosemary
- 1 teaspoon mustard powder
- 1 tablespoon bread crumbs
Sauce
- 1/2 cup hot sauce
- 1/2 cup melted butter
- 1/2 lemon juice and zest
- 1 teaspoon worcestershire
Garnish
METHOD
BBQ Chicken
- Toss wings into a bowl and season with, salt, pepper, cornstarch, mustard powder, rosemary and breadcrumbs. Really press the seasoning in.
- Place on a hot grill 600 degrees and lower the heat. Watch for flare ups. Some bbq are better than others. If it’s bad go with indirect heat. Turn wings when charring is created. Place on top shelf to finish them off. Should get to a eternal temp of 160.
Sauce
- In a large bowl mix butter, hot sauce Worcestershire and lemon. Toss the crispy wings in and coat.
Plate with garnish and serve.