Kenny’s Chicken Wings
My sister, Mary Pat, begged me to put Kenny Callaghan’s wings in my cookbook. And I had to agree—it was one surefire way of getting his championship recipe. Kenny is one of our Memphis in May buddies and the master of wings—among other delectable low and slow foods. His wife, Lisa, and daughter Erin, tell him they’ll fix the car, clean out the cat pan—do anything if he’ll make these wings! Once you try them, you might find yourself rich with the goods to trade for all kinds of household chores.
Grilling Method: Direct/Medium Heat
4-5 pounds chicken wings or drum sticks, rinsed and dried
Wing Rub:2 teaspoons ground black pepper
2 teaspoons ground white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground oregano
2 teaspoons Mediterranean paprika
2 teaspoons ground mustard
2 teaspoons ground sage
2 teaspoons ground rosemary
Wing Sauce:
4 tablespoons jalapeño sauce
4 tablespoons Louisiana hot sauce
4 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
3 tablespoons ground cayenne pepper
3 tablespoons liquid from a jar of jalapenos
4 tablespoons BBQ sauce
3 tablespoons crushed red pepper flakes
Every dry pepper or pepper hot sauce affects a different part of your tongue and throat. Decide what level of tickle is best for you and adjust the recipe accordingly. This is Kenny’s favorite “forehead glistening” combination.
Make the rub by combining all spices until they are evenly distributed through out the rub. Sprinkle wings generously on all sides with the dry rub. Let wings to rest for at 30 minutes. Meanwhile, make the sauce by mixing together all of the sauce ingredients.
Place wings directly on the cooking grate. Cook over direct medium heat for 10-15 minutes on each side. Kenny says that the ”wings are done when they bounce after being dropped from 6" above grill,” or when the skin is brown and crisp and the meat has pulled away from the bone. When thoroughly cooked, remove and place in a disposable aluminum pan.
Pour the sauce into the pan of wings and stir, thoroughly. Then cover pan with foil and switch to Indirect heat for 15 minutes, stirring occasionally. Watch the wings vigilantly because the sauce will burn easily. Remove pan from heat and remove foil. Stir and enjoy with an ice cold beer.
Serves 4-6
ALL RECIPES ©ELIZABETH KARMEL 2020