Brad Olson
TVWBB Diamond Member
Ok, so I cheated and started with a bottle of wing sauce but at least I didn't use it straight.
Both bottles and a package of dressing mix. I've found that when it comes to using Italian dressing as a marinade it pays to go a bit overboard.
Time for the grill! Since I didn't have all that many wings I used the 22" instead of the 26".
Sometimes I baste with the leftover marinade (boiled first for safety) and sometimes I don't...this time I did and therefore the wings didn't get really crispy. I built a medium-low direct fire with briquettes only, no wood.
Using the marinade as a baste really does help boost the flavor, even if it does come at the expense of crispness. The wings definitely had a kick (but one of the ingredients was Tabasco, duh) and I went through several glasses of milk before I was done!
Both bottles and a package of dressing mix. I've found that when it comes to using Italian dressing as a marinade it pays to go a bit overboard.
Time for the grill! Since I didn't have all that many wings I used the 22" instead of the 26".
Sometimes I baste with the leftover marinade (boiled first for safety) and sometimes I don't...this time I did and therefore the wings didn't get really crispy. I built a medium-low direct fire with briquettes only, no wood.
Using the marinade as a baste really does help boost the flavor, even if it does come at the expense of crispness. The wings definitely had a kick (but one of the ingredients was Tabasco, duh) and I went through several glasses of milk before I was done!