Name: Sunny's Racked Wings with Mustard BBQ Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 cup grainy Dijon mustard; 1/2 cup beer or unsweetened tea (pilsner preferred); 1/2 cup cane syrup; 2 tablespoons hot sauce (I like Texas Pete here); 1 tablespoon white vinegar; 1 tablespoon Worcestershire sauce; 2 cloves garlic, grated on a rasp; Kosher salt and freshly ground black pepper; 12 whole chicken wings (wings still attached to drumettes), at room temperature; Hot Hungarian paprika, for dusting; Cushy white bread, for serving; Sweet pickle slices, for serving

Directions

Watch how to make this recipe.

Special equipment:

2 wire cooling racks, thin wire

In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
Heat a grill for indirect cooking to 375 degrees F.
Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

Sunny's Racked Wings with Mustard BBQ Sauce

Ingredients

Directions

Special equipment:

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