Like wings but find the work is hardly worth it for the amount of meat you get? Then this recipe is for you.
Instead of skimpy little wings, we're substituting thighs which, in my opinion, is the tastiest part of the bird. Other than that, it's all the same.
Here's how we do it...
INGREDIENTS
6 chicken thighs (you can do boneless but I recommend you leave the skin on)
1/2 cup Louisiana hot sauce (I'm using Frank's Red Hot)
6 tablespoons butter
2 tablespoons red wine vinegar
1 tablespoon gremolata
1 teaspoon cayenne pepper
1/4 teaspoon Worcestershire sauce
Melt the butter in a medium sauce pan.
Add all the ingredients except the chicken. Bring to a boil, then lower to a simmer for 10 minutes, stirring occasionally. Set aside.
On a charcoal grill, put charcoal on one half of the grill. Sear the chicken directly over the charcoal for 1-2 minutes on each side. Move to indirect heat on the other side of the grill. Cover and cook for 10 minutes on each side.
Remove the lid and place the chicken, skin-side down, directly over the coals. Monitor very closely...when the flames kick up under the chicken, move it immediately to the indirect side or a spot over the coals where there are no flames. If you leave it over the flame, the skin will burn.
Once the flame dies down, move the chicken back over, skin-side down. Keep doing this for 7-10 minutes. This will make the skin extra crispy but not burned.
Toss the chicken in the sauce, covering every piece completely and serve.
Darryl
Copyright 2016 - Darryl Musick
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