I am not joking. This recipe is quick and simple, but the results are nothing short of spectacularly delicious. My husband’s dad is actually the genius behind this recipe. He has been experimenting with the ingredients for years. When my husband and his brothers were kids, they simply called it the “good chicken” recipe, so that is what we call it to this day. But don’t be fooled, it isn’t just good. It is really, really, REALLY good.
Prep Time: About 25 minutes to pre-heat the grill, segment and trim the wings (or clean the chicken, if you are using another cut), and whisk the sauce ingredients together.
Cook Time: About an hour to cook the chicken wings.
Servings: This usually covers 4 servings for us, but for normal people it might be closer to 8…
- 4 lbs of chicken wings, or any other type of chicken you would like to use
- 1/2 cup canola oil
- 1/2 cup white vinegar
- 1/2 cup Worcester sauce
- 1 large egg
- 1 tablespoon Tabasco sauce
- 1 tablespoon salt
First, pre-heat the grill. We use charcoal. You want it to be white-hot. Create a two-zone cooking area, piling coals on one side of grill. It usually take about 15 minutes to pre-heat.
While the grill is pre-heating, clean the chicken. With wings, which is what we generally use, we trim the fat and then segment the wings so you get the little drumstick and then the flat wing half. Try to let the knife do the work when segmenting the wings. You shouldn’t need to put too much effort into cutting them;. just let the knife find the joint. You can use chicken breasts or thighs as well, but you may need to adjust the cooking time.
Next, whisk the rest of the ingredients vigorously to combine, about three minutes.
Now back to that two-zone cooking area you created on the grill: Cook the chicken on the opposite side of grill as the coals. Cook them covered for 30 minutes or until all of the fat has rendered and the skin has browned. You really want the fat to render out of the wings so that they do not taste fatty when you bite into them. There is nothing worse than having to spit out the delicious, crispy chicken skin because it is covered in a thick layer of fat.
After the wings are cooked, you want to start basting it with the grilling sauce, aka, liquid heaven. You can either use a basting brush of the dunking method. I recommend the dunking method because it seems to coat the wings better. Simply use the tongs or your fingers to dunk the wings into the bowl of sauce and the return to the grill.
In between each basting, cover the grill with the lid to let the sauce caramelize onto the wings. Repeat this step every five minutes until the sauce is all gone. For wings this may take less time since there is more surface area to cover than chicken breasts.
The wings should start to darken and form a glaze on them.
Once the wings are browned and your sauce is used up, and after a food thermometer provides you definitive proof of their done-ness, remove the wings from the grill. They should look like this:
Serve with whatever sides you like. They have a pretty neutral, savory flavor that pairs well with many foods. We frequently eat them with traditional BBQ staples, like watermelon, pasta salad, and corn on the cob. We also like them with rice and a simple salad.