My family's favorite home-cooked wings. They take quite a bit of time (hours overnight and lots of attention on the grill) but they're worth it! (And, by the way, the marinade does NOT freeze, but the cooked wings freeze pretty well.)
About 60 pieces of chicken wings ( I get mine frozen from GFS and thaw them).
Make the rub:
2 Tablespoons each of kosher salt, lemon pepper, and paprika (you might want to cut down on the salt if there is salt in your lemon pepper seasoning).
Pour over the wings in a large bowl and toss until they're coated. Cover and refrigerate.
Make the sauce:
Melt 10 Tablespoons of butter and saute five large cloves of freshly minced garlic in a large sauce pan. Add two-thirds of a cup each of bourbon, Dijon mustard, fresh lemon juice, Red Hot or Tabasco Sauce (Or a combination of both. Red Hot is not as spicy as Tabasco. I use Red Hot when I'm serving them to a mixed crowd) and three Tablespoons of brown sugar. Bring to a low boil and reduce for about 5 minutes. Let cool to room temperature. Pour three-quarters of the cooled marinade over the wings. Cover and refrigerate for several hours.
Before cooking, make sure the wings are at room temperature. Prepare an indirect heat grill at about 350-degrees and cook them indirectly for half an hour until almost done. Baste with the marinade. Finally, put the wings directly over the heat for 5 minutes or so, until the skin crackles and begins to blacken. (I use my gas grill, alternating the heat from low to high, moving the wings around the grill until they're done. It takes quite a bit of attention, but the wings can catch fire easily since they're marinated in bourbon!)
Transfer to a platter and serve. (You can serve them with extra sauce but remember that the alcohol is entirely cooked off. This can be surprising to those who don't do bourbon!)
Enjoy and get ready to forward your friends here for the recipe!
