Eat It And Beat It Wings Recipes

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
• Remove the wings from the basket and carefully pat dry.
• Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
• Roast on the middle rack of the oven for 20 minutes.
• Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
• While the wings are roasting, melt the butter in a small saucepan along with the garlic.
• Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce.
• Serve warm with bleu cheese dressing and celery sticks if desired.

Steps:

• 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Turn the wings to coat with the seasonings, then cover and let marinate, in the refrigerator, for 24 hours.2. Set up the grill for indirect grilling with a drip pan in the center.If using a gas grill: Place all the wood chips in the smoker box and preheat the grill to high when smoke appears, lower the heat to medium-low. If using a charcoal grill: Preheat to medium-low. When the coals are ready, toss half the drained wood chips on the coals.3. For both methods: Oil the grill grate and place the wings on the hot grate over the drip pan. Cover the grill and cook the wings until very tender, 1 1/2 to 2 hours if using charcoal, add 10 to 12 fresh coals and a handful of chips per side after 1 hour.4. Transfer the wings to a serving platter and serve at once.Makes 12 whole wings serves 4 to 6 as an appetizer