These succulent chicken wings might disappear as fast as you can grill them. The recipe comes from Danny Edwards Famous Kansas City BBQ, formerly Li'l Jake's Eat It and Beat It. The tiny, no-frills eatery has served weekday lunch crowds in Kansas City for more than two decades. You'll enjoy sharing the recipe with your weekend tailgating friends.

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Ingredients

Directions

  • Tuck under wing tips. Place chicken wings in a large resealable plastic bag set in a shallow dish. In a small dish, combine garlic salt, cayenne pepper, black pepper and oregano. Sprinkle over chicken wings; seal bag. Shake bag to coat wings with seasonings. If desired, chill in the refrigerator for 6 to 24 hours.

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  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken wings on grill rack over drip pan. Cover; grill for 20 to 25 minutes or till chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce to medium. Adjust for indirect cooking. Grill chicken as above.)

  • To serve, transfer to a serving bowl or platter with carrot and celery sticks and use Blue Cheese Dressing as a dipping sauce. Makes 24 wings (12 appetizer or 6 main-dish servings).

Nutrition Facts

372 calories; 32 g total fat; 87 mg cholesterol; 580 mg sodium. 3 g carbohydrates; 18 g protein;

Blue Cheese Dressing

Ingredients

Directions

  • In a small bowl combine mayonnaise, blue cheese, evaporated milk,red wine vinegar, lemon juice, garlic salt and celery seeds. Cover and chill for up to 1 week. Makes about 2-1/4 cups.

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