pat's Recipe

Louisville Wings ( super!)

Category: Wings

About 60 pieces, from a standard 32-wing
package, separated at the joint with
kitchen shears
Make a rub from -at- Tbsp each of Kosher salt, lemon pepper and paprika. Pour over a large bowl of the wings and mix until they're coated. Cover and refrigerate.
Now the sauce/marinade: melt 10 Tbsp of butter and saute fice large cloves of freshly minced garlic in a large pan. Add two-thirds of a cup each of bourbon, Dijon mustard, fresh lemon juice, Red Hot sauce or Tabasco or a mixture of both, and three Tablespoons of brown sugar. Bring it to a low boil and reduce for about 5 minutes. Let cool to room temp. Pour three-quarters of the cooled sauce onto the chicken wings; cover and refrigerate for several hours.
Before cooking, make sure the wings are at room temp. Prepare an indirect heated grill at about 350 degrees, and cook them indirectly for a half-hour until almost done. Baste with the sauce/marinade. Finally, put the wings directly over the heat for 5 minutes or so, turning them as the skin crackles and begins to blacken. They are done.
Transfer them to a platter; you may drizzle the remaining sauce over them. Serve with celery and ranch.

about 60 pieces