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Category: Wings
Prep Time: Cook Time: Total Time:
2 lb. chicken wing portions (approximately 20-24 pieces)
Weber Canadian Chicken Seasoning blend*
Sauce:
1 cup ketchup
2/3 cup orange juice
2 tbsp Worcestershire sauce
*Your preferred seasoning blend can be substituted here.
Place the chicken wings in a reseable bag or container and apply a light coating of Weber Canadian Chicken Seasoning. Seal the container and shake to distribute seasoning evenly. Leave sealed and refrigerate until ready to grill.
Mix ketchup, orange juice, and Worcestershire sauce in a bowl until an even consistency is achieved.
Charcoal grill: Arrange coals for a two-zone fire, with coals on only one half of the lower grill grate. Allow the coals to reach medium heat.
Gas grill: Set 1-2 burners on medium heat, leaving at least one burner off.
Place wings on the grill grate, over direct heat, for 2 minutes with the lid closed. Flip the wings, then leave on direct heat for 2 minutes. The skin and seasonings should start to lightly char during this time.
Move the wings to the side of the grill grate without charcoal to cook over indirect heat. Lightly brush the tops of the wings with sauce. Close the lid and let cook for 5-7 minutes.
QUICK TIP: Avoid over saucing the wings - excess sauce can drip through the grate and cause flare-ups.
Using tongs, flip the wings. Apply sauce again to the tops of the wings, then close lid and cook for 5-7 minutes (the USDA recommends cooking chicken to a minimum internal temperature of 165 degrees).
Remove wings from the grill and place in a resealable container. Pour the remaining sauce over the wings and toss. Serve immediately.
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GRILLED CHICKEN WINGS WITH CITRUS BBQ SAUCE
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Category: Wings
Prep Time: Cook Time: Total Time:
2 lb. chicken wing portions (approximately 20-24 pieces)
Weber Canadian Chicken Seasoning blend*
Sauce:
1 cup ketchup
2/3 cup orange juice
2 tbsp Worcestershire sauce
*Your preferred seasoning blend can be substituted here.
Place the chicken wings in a reseable bag or container and apply a light coating of Weber Canadian Chicken Seasoning. Seal the container and shake to distribute seasoning evenly. Leave sealed and refrigerate until ready to grill.
Mix ketchup, orange juice, and Worcestershire sauce in a bowl until an even consistency is achieved.
Charcoal grill: Arrange coals for a two-zone fire, with coals on only one half of the lower grill grate. Allow the coals to reach medium heat.
Gas grill: Set 1-2 burners on medium heat, leaving at least one burner off.
Place wings on the grill grate, over direct heat, for 2 minutes with the lid closed. Flip the wings, then leave on direct heat for 2 minutes. The skin and seasonings should start to lightly char during this time.
Move the wings to the side of the grill grate without charcoal to cook over indirect heat. Lightly brush the tops of the wings with sauce. Close the lid and let cook for 5-7 minutes.
QUICK TIP: Avoid over saucing the wings - excess sauce can drip through the grate and cause flare-ups.
Using tongs, flip the wings. Apply sauce again to the tops of the wings, then close lid and cook for 5-7 minutes (the USDA recommends cooking chicken to a minimum internal temperature of 165 degrees).
Remove wings from the grill and place in a resealable container. Pour the remaining sauce over the wings and toss. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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