Blackbird Chicken Wings

Blackbird Chicken Wings by

Joe Lasher Sr.

Media

Shopping List

  • 2 lbs wings, flats and drums
  • 1 bottle of Kaitlyn Baker’s “Blackbird Hot Sauce”
  • 1 cup honey
  • 1⁄2 stick butter
  • 1⁄2 cup chunky blue cheese dressing
  • Celery stalks
  • Epic Dry Rub ingredients:
  • 1⁄2 cup Paprika
  • 1⁄2 cup Salt
  • 1⁄2 cup Sugar
  • 1⁄2 cup Granulated Garlic
  • 1⁄4 cup Granulated Onion
  • 1⁄4 cup Chili
  • 1⁄4 cup Cumin
  • 2 Tbsp Black Pepper
  • 2 Tbsp Dry Mustard
  • 1 Tbsp Cayenne Pepper

Instructions

  • Preheat grill to high heat. Lightly coat wings with olive oil and coat with dry rub. Let sit on drying rack for 30 minutes.
  • Cook wings over direct heat turning frequently until internal temp of 160-165.
  • To make the “Blackbird” wing sauce, heat a small saucepan to medium heat, melt butter then add honey and entire bottle of Blackbird hot sauce.
  • Reduce to low heat and stir occasionally until all ingredients are blended together.
  • Pour sauce over wings in large mixing bowl and toss until coated thoroughly. Serve with chunky blue cheese and celery.