Recipe: Forget the Fried Chicken Wings

FORGET THE FRIED CHICKEN WINGS

3 lbs. chicken wings
3 tablespoons canola oil
2 tablespoons of your favorite barbecue rub
1/2 cup (1 stick) unsalted butter
6 garlic cloves, minced
1/2 cup Frank's Red Hot Sauce or your favorite variety
1 tablespoon white vinegar
1/8 teaspoon celery seeds
Blue cheese or ranch dressing (for serving)
Celery sticks (for serving)

Place wings in a large bowl and drizzle with the canola oil. Toss the wings until they are well coated. Sprinkle the rub over the wings and toss to coat. Cover and put in the refrigerator overnight.

ABOUT AN HOUR BEFORE YOU'RE READY TO COOK:
Remove the wings and make the hot sauce. Take a large skillet and melt the butter over medium heat. Add the garlic and cook for about 2 minutes, just long enough for the garlic flavor to infuse the butter. Pour in the hot sauce, vinegar, and celery seeds. Stir to combine and remove from the heat.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Place the wings on the grill, close the lid and cook for 15 to 20 minutes, turning frequently, until all sides are brown and have grill marks.

Transfer the wings to the skillet with the hot sauce and place over low heat, tossing to completely coat the wings. Let the wings and the sauce meld for about 5 minutes. Remove the wings to a platter, and pour any additional sauce over them.

Serve with the dressing, celery sticks, and plenty of napkins.

Makes 6 to 8 servings, as an appetizer
Source: Grillin with Gas by Fred Thompson