Saturday, September 27, 2008

Barbecued Wings Charlotte Style

Michael and Rocko Dorsey
entertaining at the annual Cameron Company Picnic
September 27, 2008

This classic North Carolina sauce developed by Mario Batali during race weekend at Lowe's Motor Speedway has become an annual favorite at The Cameron Company Customer Appreciation Picnic.

It was no different this year when barbecue chefs Randy and Tom served up over 40 pounds of wings.

This recipe works well because you can precook the wings the night before and finish them on the grill the next day.

Mario’s recipe which serves 6 to 8 people is listed here. We increase the recipe according to the amount of wings we use.

24 chicken wings
2 cups apple cider vinegar
3/4 cup tomato paste
1/4 cup ketchup
3 tablespoons packed brown sugar
1 tablespoon peanut oi
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon salt

1. Put the chicken wings in a medium pot. Add the other ingredients and bring the liquid to a boil over medium-high heat. Immediately reduce the heat to medium-low and simmer the wings until just cooked through, about 25 minutes.

2. Let the wings rest in the pot with the sauce overnight in the refrigerator or an ice-filled cooler.

3. Grill the wings over medium-high heat until nicely browned, about 8 to 10 minutes. Turn the wings a few times during grilling and baste them liberally with the sauce from the pot.

4. Serve immediately with lots of napkins.

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