Grilled Chicken Wings & Dogfish Head BBQ Sauce

Grilled Chicken Wings & Dogfish Head BBQ Sauce
Food and Drink

Courtesy of Dogfish Head brewery and BBQ pit master Tuffy Stone

Grilled Chicken Wings & Dogfish Head BBQ Sauce

"BBQ pit master Tuffy Stone created this recipe using Dogfish Head's SeaQuench ale. Perfect appetizer for your next football watching party!"

Serves: 6 to 8

 

2 dozen whole chicken wings

Poultry Rub (recipe follows)

Dogfish Head Seaquench Ale White BBQ Sauce (recipe follows)

 

Poultry Rub

1 cup kosher salt

2 tablespoons freshly ground black pepper

1 tablespoon plus 1 teaspoon granulated garlic

2 teaspoons ground cumin

2 teaspoons cayenne pepper

2 tablespoons smoked paprika

2 tablespoons ground sumac

1 tablespoon plus 1 teaspoon dried Greek oregano

 

Dogfish Head Sea Quench Ale White BBQ Sauce

1½ cups Dukes mayonnaise

½ cup cider vinegar

¼ Cup Dogfish Head Sea Quench Ale

¾ teaspoon granulated garlic

1½ teaspoons celery seed

¾ teaspoon cayenne pepper

2¼ teaspoons kosher salt

3 teaspoons simple syrup

For Poultry Rub: Mix all ingredients thoroughly in a medium mixing bowl. Label and store in an airtight container. Yields a generous 1 ½ cups.

For the White BBQ Sauce: Whisk all ingredients thoroughly in a medium mixing bowl. Store in an airtight container in the refrigerator until ready to use. Sauce can be stored refrigerator for up to 3 days. Yields 2 ½ cups.

When you are ready to cook, heat the grill to 400º F, using a direct grilling method.

Season all of the skin on the chicken wings with a liberal coat of the poultry rub and let sit at room temperature for 1 hour before grilling. Place wings on the hot grate of the grill and cook directly over hot coals. Cook the wings for approximately 30 minutes, flipping every 6 minutes. The wings will be done when they reach an internal temperature of 175º F. Transfer wings to a rimmed baking sheet.

Brush both sides with Dogfish Head Sea Quench Ale White BBQ Sauce and return to the grill for another 3 5 minutes, being careful not to burn the chicken. Transfer cooked and sauced wings to a serving platter. Serve with remaining sauce on the side.