It basically consists of mixing together a bottle of Frankie’s Red Hot sauce and Ranch Dressing. I always use the Frankie’s Red Hot sauce but have tried different sauces to provide a slightly different taste. So far I have mixed in a Blue Cheese variant and for my last batch I used a Garlic and Herb dressing (Tesco own).
The other ingredient I will typically add is a BBQ rub. A couple of tablespoons mixed in with the marinade.
Marinate, Marinate, Marinate
One of the things I always try to do with any meat that is going on the BBQ is marinate it for as long as possible. I find this not only helps to tenderise the meat and/or keep it moist but it also helps it not burn when cooking. So ideally marinate the Chicken Wings in the fridge overnight.
The bit of ‘magic’ in Kelly’s recipe add is a basting sauce she creates. Basically, take the remainder of the marinade and mix with some garlic and butter and cook over a medium heat. Let this cool and then as your BBQ Chicken Wings are cooking baste them with this sauce. This step is optional but I think does add additional flavour to the BBQ Chicken Wings.
Now for the Cook
So I own a BBQ Vortex, which is basically a funnel-shaped metal tube which allows you to cook BBQ in a variety of ways. I typically use the Vortex to do my Chicken Wings. It helps to create a really high and intensive heat which helps crisp up the chicken without burning it.
The BBQ Vortex sits in the centre of the BBQ (if you have a kettle BBQ) and then your Chicken Wings are placed around the outside. Using the BBQ Vortex they take approximately 45 minutes to cook. I tend to also add a chunk of wood directly on the BBQ Vortex to create a really deep smokey flavour in the chicken.
If you don’t own a BBQ Vortex, you could cook these using an indirect method for around 1 hour and then cook directly for a few minutes to crisp them up. Again, cooking indirectly I would recommend adding some wood chunks or wood chips to add a little smokiness.
BBQ Chicken Wings using the Vortex
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Chicken Wings
- 16 Chicken Wings
- Franks Red Hot Original Cayenne Pepper Sauce 148ml
- Newman's Own Ranch Dressing 250ml (or your alternative)
- 2 x tbsp BBQ rub (optional)
- 1 x Garlic Clove (crushed)
- 20g butter
Start by preparing your wings. Cut off the tips and the cut the drumette and wingette. Dispose of the tips.
In a bowl mix together the Frankie’s Red Hot sauce and the dressing. If you like your wings with a little more kick add less of the dressing.
Add a couple of tablespoons of your favourite rub into the marinade and mix well. I like to use Rubba Rubba from Angus and Oink.
Add the drumettes and wingettes to the marinate and make sure you cover the chicken with the marinate. Cover your bowl and stick in the fridge to marinate overnight.
Light the BBQ and set it up for indirect cooking. When the BBQ is up to temperature add the wings.
Whilst the wings are cooking melt the butter in a saucepan and add the garlic. Add the remaining marinade and warm through.
Every 15 minutes baste the chicken wings with the marinade.
To finish off cook the wings over the direct area of the BBQ to give a nice crisp finish.