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Eastern North Carolina Grilled Chicken Wings

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Eastern North Carolina Grilled Chicken Wings
2008-07-25 Appetizer
5 95

You'll be amazed how fast these wings disappear at your next party--just rub with the special spice blend then grill over low heat.

  • Servings: 10


30 Chicken Wings, make sure drum is still attached to wing
¼ cup Salt
¼ cup Freshly Ground Black Pepper
¼ cup Ginger
⅓ cup Red Pepper Flakes
¼ cup Dry Ground Garlic
½ cup Granulated Sugar
½ cup Brown Sugar
1 stick Butter
2 cup Ketchup
2½ cups Apple Cider Vinegar


Preheat grill to 250-275 degrees. Starting with rub by combining salt, black pepper, ginger, and garlic in a small bowl, mixing well. Rub chicken wings with mixture (most likely you will have some dry rub left). For sauce, in medium sauce pan, add ketchup, vinegar, brown sugar, granulated sugar, butter, and red pepper flakes. Heat on medium high until sauce starts to smoke then reduce heat to simmer. With grill hot lay chicken wings bone side down. After about 45 minutes take sauce to grill and start dipping your wings in the sauce, placing wings on the opposite side when returning to grill. For the next 35 minutes dip wings every 8 minutes (about four more dips).