This recipe is for BBQ hot wings; not fried. It will do up to 40 wings. They can be frozen in the marinade, and thawed and cooked later.
1 C soy sauce
1 C white vinegar
1 C Worcestershire
1 8 oz bottle of Louisiana hot pepper sauce (I use twice that)
1 T garlic powder
2 packets dry Ranch dressing mix
To increase the heat, I have added 3-4 sliced jalepenos to the marinade. Don’t scrub the seeds…use them.
Mix well. Snip wing tips off. Marinade wings for at least 8 hours. BBQ them and turn often and brush marinade when you turn them. Can also pour hot sauce on wings after done cooking.
Note: allow the fire to go past peak. Too hot a fire will burn them. You want them to cook slowly so you can turn them many times while basting. I usually cook something first like buffalo burgers first so as not to waste the fire. By then, the fire is ready for the wings. There is lots of sugar in the marinade which will burn..
Marinate your wings as described. Steam wings in colander over boiling water for 10 minutes. The steam will melt a lot of the fat off the wings. If you skip this step, and put them directly into a 425° oven, you will smoke up your kitchen…trust me on this one.
Cool on rack over paper towels, and put in fridge for an hour.
Preheat oven to 425 degrees. Place wings on rack and cook for 20 minutes, then turn over and cook 20 minutes more. Watch carefully.
Place in bowl and add your favorite hot pepper sauce. Not bad. It’s an Alton Brown variation.