Ingredients
-
-
2
-
2 1/2
-
1 1/4
-
1 1/4
-
1 1/4
-
-
2
-
3
-
5
-
6
-
3
-
6
-
2 1/2
-
2 1/2
Directions
Yogi Wings, Got this recipe from Bobby Flay’s Food Nation It is so good and great for a party , 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
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Steps
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1
Done
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Sauce: Melt the Butter and Saut 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
Done
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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
Done
|
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
Done
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You Can Also Fry These in Oil Until Done and Crispy Then Dip in the Sauce. |
