Lesson 10 – BBQ Chicken Wings and Legs

You now have hot dogs under your belt and if you’re really good, hamburgers too. Hamburgers should really be a whole how to lesson in themselves if you have never made them. Since every BSA Scout I ever taught how to cook knows how to make a hamburger correctly, you might as well learn too. Let’s see how the year goes and I will try to fit that in soon, before the summer really gets going.

It’s party time and backyard BBQ season is upon us. When I think party, I think of wings! Summer is a good time for BBQed wings or BBQed chicken legs. Both of these I think go great with my version of a honey barbeque buffalo sauce.

Prepare the chicken wings; chicken wings may have to be prepped before they can be cooked depending on where you get them. Sometimes the wings come whole and you have to separate the “drumett”, from the “winngett” and discard the wing tip. I do this by carefully working my chef knife between the joints of the chicken wing and cut through the cartilage separating them. Chicken wings can be a lot of work, but just as Mussels are difficult to clean, they are both well worth all the effort in the end.

Once prepped I toss my wings in a bit of oil and spices before grilling them.


Purdue Chicken wings cut into wing and drumetts

          (Frozen wings can be substituted for fresh)

1 tablespoons olive or vegetable oil

½ cup Frank’s Red Hot Sauce

Half stick butter

¼ cup Sweet Baby Ray’s honey barbeque sauce

½ cup Marie’s Blue Cheese salad dressing

1 tablespoon Cholula Hot Sauce

Baby Carrots and Celery sticks



Onion powder

Garlic powder

Salt and pepper


Heat gas grill for 10 minutes or until charcoal coals are gray. In a large bowl, place wings and coat with oil. Sprinkle with spices and toss with oil until wings are evenly coated. Place on grill and cook until golden brown and crispy. While wings are on grill, keeping warm on low, make the sauce. Melt butter in a small saucepan. Add Frank’s red-hot sauce, Sweet Baby Ray’s Barbeque sauce, and Cholula to the melted butter and heat on low until warm.  Do not boil. Pour sauce over wings to cover and toss in a large bowl.

Serve with baby carrots, carrot sticks, celery sticks, Marie’s blue cheese dressing or ranch dressing.

NOTES: do not use oil with frozen wings. I like this method (bbq) of cooking the wings because the whole house does not smell like grease and fried food because it’s done on the barbeque.

You can replace the wings with chicken legs or thighs. They just take longer to cook!

Wings before the sauce


1 cup Frank’s red hot sauce

½ stick salted butter

2 – 4 tablespoons Sweet Bay Ray’s original BBQ sauce

1 tablespoon original Cholula hot sauce

1 tablespoon honey (optional)

In a small pot add: Frank’s red hot sauce, butter, BBQ sauce, Cholula sauce, and honey. Heat buffalo wing sauce until all the butter is melted and sauce just begins to simmer. Don’t over heat the sauce.

Serve with:  Marie’s blue cheese dressing, celery sticks and carrot sticks.

Match with: Sam Adams – Larger, Oktoberfest or Porch Rocker

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