Party Wings with Cholula Butter
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
3 lb
chicken wing drumettes
Jump
Olive oil, for drizzling
Jump
Kosher salt and freshly ground black pepper
Jump
¼ c
Cholula hot sauce
Jump
3 tbsp
freshly chopped parsley
Jump
2 tbsp
unsalted butter, at room temperature
Jump
2 tsp
fresh lemon juice
Jump
2
cloves garlic, minced
Jump

In Food52 Any Night Grilling, Paula Disbrowe’s recipes are simple enough to fire up the grill every night—not just for big backyard cookouts. 

I wasn’t a wing enthusiast until I cooked them on the grill—then I was hooked. The high heat renders the fat, crisping the skin and making them taste both rich and improbably light (unlike the gut-bomb sports bar variety). Of course, wings are the quintessential party snack, something spicy and messy to entertain you while you’re sipping cocktails and swapping one-liners. They can also be the attraction, join other small plates, or provide a hearty snack for friends waiting on something with a longer cooking time, like a smoked whole turkey or brisket. A two-zone fire is essential here because it provides nice heat for an initial char, as well as a moderate zone to cook the meat through without scorching the skin. I use drumettes because they’re meaty and easier to eat, and Cholula for the hot sauce. It’s a smoky Mexican hot sauce that’s delicious on eggs, tacos, and just about everything.

Directions

  1. Place the drumettes in a large bowl, drizzle with enough olive oil to lightly coat, generously season with salt and pepper, and toss to combine.
  2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
  3. While the grill heats, in a separate bowl, stir together the Cholula, parsley, butter, lemon juice, and garlic.
  4. Grill the drumettes over direct heat, flipping and rotating as needed for even cooking, until nicely charred on all sides, 5 to 7 minutes. Move the drumettes to indirect heat, close the grill, and continue to cook, turning the drumettes often (and closing the grill lid in between), until cooked through and the juices run clear (if you’re uncertain, cut into one to check), 20 to 25 minutes.
  5. Place the hot drumettes in the bowl with the Cholula butter, toss vigorously until well coated, and serve immediately.

Reprinted with permission from Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) by Paula Disbrowe, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.

Food52 Any Night Grilling

Paula Disbrowe

Book Cover
[email_signup id="3"]
[email_signup id="3"]