What really gives these chicken wings their zip is the tanginess of the Celery Seed White Sauce. They are a refreshing change from the more common barbecued or buffalo style wings.
Ingredients
- 2 dozen whole chicken wings
- ¼ cup Poultry Rub (recipe to follow)
- 1 1/2 cups Celery Seed White Sauce (recipe to follow)
Instructions
Sprinkle the chicken wings liberally on all sides with the poultry rub and let them sit at room temperature for 1 hour before grilling. Heat the grill to 400 degrees F using the direct grilling method. Place the wings on the hot grate of the grill directly over the hot coals and cook 30 minutes, using tongs to flip them every 6 minutes. The wings are done when a meat thermometer placed into the thickest part of the meat reads an internal temperature of 175 degrees F. Transfer the wings to a large rimmed baking sheet. Brush the wings on all sides with 3/4 cup Celery Seed White Sauce and return to the grill for 5 minutes to set the sauce, being careful not to burn the chicken. Transfer to a serving platter, drizzle with some of the remaining sauce, and pass the rest around the table. Serve hot.
Poultry Rub
Yields a generous 1½ cups
What you need:
1 cup kosher salt
2 tablespoons freshly ground pepper
1 tablespoon plus 1 teaspoon granulated garlic
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
2 tablespoons ground sumac
1 tablespoon plus 1 teaspoon dried Greek oregano, available at most groceries
What to do:
In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
Simple Syrup
Yields 2 cups
What you need:
1 cup granulated sugar
What to do:
Combine the sugar with 1 cup water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer 3 minutes, or until the sugar is dissolved. Remove from the heat and set the syrup aside to cool before using. Simple syrup will keep, refrigerated, in a covered container for 6 months.
