Cornell Wings

[Levi M]

I took the Cornell chicken sauce and marinated some chicken wings over night. Cooked them indirect for about 45 minutes, flipping and basting with the reserved sauce every 10 minutes. When they were done, I put them on the direct side for a few minutes to get the skin a little more crispy. My Wife and Mom really enjoy the Cornell Sauce. If you never tried it, give it a shot. I used 2 tablespoons of Kosher salt instead of 3 tablespoons of table salt in the sauce. Mom thought it was a little salty last time. Here are just a couple pics. Sorry no plated pic, they were served with french fries and a cold Bud Light Saturday night.

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[Stuart S]

Wow, those look great!

 

[Jeff R]

Nice looking wings

 

[Bob Mann]

They look great Levi!

 

[Tony R]

Good looking chicken you have there..

 

[Tim McCann]

Another winner Levi!

 

[Mike Coffman]

Great looking wings Levi!

 

[Kurt]

Nice wings

 

[Frank H]

this makes me want wings so bad. nice work.

 

[Paul Kastner]

I will be happy to have some of those wings.

 

[John Solak]

Excellent looking Cornell wings!!

 

[Brad Barger]

Very nice!

 

[Andy Beers]

Looks great

 

[Dwain Pannell]

I did Cornell Chicken for the first time for Grill Fest I and want do these wings so I don't have to fry to get the crispy skin I like so much.

 

[Rolf Jacobsen]

Levi these could be a poster for "Happiness".

 

[Gary H. NJ]

Um, I'd eat that whole plate. Love the wings.

 

[Gregory R]

Awesome looking wings!!

 

[NeilH]

Nice combo. Well done Levi.

 

[Jim Lampe]

<haven't Done Cornell ANYTHING in years...
Levi, NICE grillin' man! Looks AWESOME!!

 

[Jerome D.]

Beauty of a cook, Levi. I love Cornell chicken. First tried it at a friend's cookout (a Cornell alum, of course), and was fascinated by the egg-based marinade. I very much like how you made it in the form of wings. The only version I've tried was made with bone-in chicken breasts.