Yellowbird Chicken Wings
A main made with salt/pepper/garlic and yellowbird hot sauce.
contains dairycontains meat
Ingredients
US
Metric
- 2lb chicken wings
- salt/pepper/garlic
- 4 tbsp Yellowbird Hot Sauce
- 2 tbsp butter
Make it lactose-friendly
- 2 tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 431 |
|---|---|
| Protein | 33.8 g |
| Fat | 31.9 g |
| Carbs | 0.0 g |
| Fiber | 0.0 g |
| Sodium | 128 mg |