DIY Wings:when you don’t wanna go out

Ben Cronin and Richard Perkins spent the last week exploring just how wonderful it can be to head down to a good ol’ fashioned barbecue joint with your truest bros, order up a couple plates of chicken wings, and mow down for an hour or two. However, the wonderful combination of BBQ, Bros and Beers doesn’t have to carry the hefty price tag that we discovered in our exploration of the Springs wings scene. A 20 pack of Budweiser bottles is a better value than you’re going to find in any bar, and wings are a lot less than $4.99 a pound if you buy ‘em raw at the store.
Fortunately, eighth block provides us wonderful weather in which to bust out our own grills, throw some meat over an open fire, and crack some beers in our very own back yards. For the culinarily inclined in the audience, this recipe, from the blog Kyle’s Kitchen, by way of Kansas City Free Press, can provide restaurant quality wings in the comfort of your own home. Plus, you don’t have to tip your friends when they grab you beers from the fridge.

Recipe by Kyle Hopkins
Ingredients

For the wings:

2 pounds chicken wings
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire for chicken (or Lea and Perrins Marinade for chicken)
1 tablespoon Sriracha sauce
1 teaspoon crushed red pepper flakes salt and pepper

For the sauce:

8 tablespoons unsalted sweet-cream butter (1 stick)
6 cloves garlic Fresh parsley
2 tablespoons parmesean-romano-asiago cheese blend (Kraft’ll do, but feel free to get fancy)
1 tablespoon crushed red pepper
Pepper
3 tablespoons Frank’s Red Hot Sauce
3 tablespoons Sriracha Sauce

Directions

Combine all the ingredients for the wings in a large mixing bowl and let them marinate for 30 minutes. Prepare your grill for indirect grilling (i.e. – coals covering half of the grate.) When the flame dies down and your coals become a glowing red, place the wings on the hot side of the grill. Turn and rotate the wings after two minutes. Repeat this process two more times until the wings have spent about four minutes on each side. Once the wings have begun to brown, move them to the other side of the grill away from the flame and cover the grill.

While the wings are cooking indirectly, pull out your food processor (or blender) and make the sauce. Begin by pulsing the garlic cloves and a few handfuls of parsley leaves together. Next, add the cheese and red and black peppers until you have created a green paste. Now add the butter and pulse until all the ingredients are mixed. Transfer the mixture to a saucepan and melt it over low heat. When the garlic becomes aromatic, place the melted mixture back in the food processor. Add Frank’s Red Hot and Sriracha Sauce and blend until all ingredients are incorporated. (This recipe will result in a sauce that is between a mild and medium heat level. Adjust accordingly to your desired heat.)
Remove the wings from the grill and lather with sauce. Allow the wings to bathe in the sauce for five minutes. Serve with bleu cheese and/or ranch dressing, celery sticks and napkins. And maybe bibs.