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