Total Time
47mins
Prep 2 mins
Cook 45 mins

Got this recipe from Bobby Flay's Food Nation. It is so good and great for a party.

Ingredients Nutrition

Directions

  1. Sauce: Melt the butter and sauté garlic for 3 minutes. Add the flour and stir, making a roux; cook for 5 minutes stirring slowly. Add the hot sauce, and whisk constantly to avoid lumps; add vinegar. Put on low flame and cook until thickened and roux has cooked out (makes 11/2 pints).
  2. For Chicken: Combine all the dry ingredients into a medium bowl. Rinse the chicken and pat dry. Place 1/3 of the chicken in large bowl and spread some of the dry mixture liberally over the chicken mix with your hands until coated well. Repeat the process with the other 2/3 of the chicken, but make sure you only do 1/3 at a time refrigerate for 2 hours.
  3. Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed. Dip wings in sauce and place in container to keep warm until needed.
  4. You can also fry these in oil until done and crispy then dip in the sauce.
Most Helpful

3 5

When I looked at that list of spices, I thought surely it must be wrong (teaspoons rather than tablespoons?), but forged ahead anyway--I mean, who wants to argue with Bobby Flay when it comes to grilling. If I did my math correctly, you would end up with 32 tablespoons of pure spices for 50 wings. I ended up with 11 tablespoons left in the bowl after a nice heavy coating on each wing. I checked original recipe and it is posted exactly same. Flavor was good, just beware of quantity of seasoning.