O Brother, Where Art Thou?: Jailbird Chicken Wings

adapted from a recipe in Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood

Serves 6 (3 per person)

For the Chicken:

18 chicken wings and/or drumettes (about 2 ½ pounds)

2 tablespoons Kosher salt

For the Sauce:

4 tablespoons unsalted butter

1/2 cup cider vinegar

1/3 cup peanut oil

1/2 teaspoon hot sauce, such as Tabasco

1/2 tablespoon salt

1/8 teaspoon black pepper

1/2 teaspoon cayenne pepper

oil for the grill

For the chicken: Put the wings and/or drumettes in a very large bowl or deep pot and cover with cold water. Sprinkle the salt in the water, cover and refrigerate for 6 hours or overnight.

For the BBQ sauce: In a saucepan over medium heat, add butter. When butter is half-melted, add remainder of the ingredients. Bring to boil, then lower heat and stir well for about 10 minutes, then remove from heat. Let cool to room temperature. Can be made previous day and refrigerated, but then allow to return to room temperature.

When ready, spray or mop charcoal or gas grill with a little oil to keep chicken from sticking. Heat grill until hot.

Drain chicken and pat dry. Baste with sauce. Continue to baste a couple of times. Check chicken – you want to see it get nice and crusty. Then flip the wings and/or drumettes and baste a few more times. Flip one final time to give another baste for a minute or two. Remove and give one final baste to give them a nice glisten. Serve.

Original Post Found here: http://chef-du-cinema.blogspot.com/2013/09/the-class-o-brother-where-art-thou.html