Name: Crispy Chicken Wings with White BBQ Sauce
Yield: 2-4
Cuisine: American
Ingredients: 2 lbs. chicken wings (wingettes and drumettes separated); 2 tbsp baking powder; 1 tsp salt; 1 tsp granulated garlic; 1 tsp onion powder; ½ tsp black pepper; Neutral oil (avocado, vegetable, or canola); 1 sweet onion, sliced (optional); 1 cup Duke's Mayonnaise; 2 tbsp + 2 tsp white wine vinegar; 1.5 tbsp fresh-squeezed lemon juice; 2 large garlic cloves, freshly grated; ½ tbsp black pepper; ½ tsp sugar; ½ tsp salt

Blackstone Betty's secret to perfect Blackstone chicken wings: dry overnight, shallow-fry low and slow, and serve with her famous white BBQ sauce.

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Crispy Chicken Wings with White BBQ Sauce

Blackstone Betty's secret to perfect Blackstone chicken wings: dry overnight, shallow-fry low and slow, and serve with her famous white BBQ sauce.

Author

Blackstone Betty

Servings

2-4

Cuisine

American

Ingredients

2 lbs. chicken wings (wingettes and drumettes separated)

2 tbsp baking powder

1 tsp salt

1 tsp granulated garlic

1 tsp onion powder

½ tsp black pepper

Neutral oil (avocado, vegetable, or canola)

1 sweet onion, sliced (optional)

1 cup Duke's Mayonnaise

2 tbsp + 2 tsp white wine vinegar

1.5 tbsp fresh-squeezed lemon juice

2 large garlic cloves, freshly grated

½ tbsp black pepper

½ tsp sugar

½ tsp salt

Directions

Pat the wings dry with paper towels, then toss them with salt and baking powder until evenly coated. Spread the wings out on a tray and refrigerate uncovered overnight. About 20-30 minutes before cooking, remove the wings from the refrigerator and let them come to room temperature.

While the wings are resting, combine all the white BBQ sauce ingredients in a bowl and mix well. Refrigerate the sauce until ready to serve.

Preheat your Blackstone griddle to low heat. Toss the sliced onions in oil, then add them to the griddle. Season with salt and pepper, and cook slowly until caramelized to your liking. Slide the onions aside or remove them from the griddle when done.

Toss the wings in a thin layer of oil to coat. Place the wings skin-side down on the griddle and cook on low heat for 5-7 minutes to render the fat, adding oil as needed for shallow frying. Flip the wings and cook for another 5-7 minutes. Use tongs to position the wings on their sides and tips as needed, adding oil to fry each side. Once the wings are cooked through, increase the griddle heat to medium or medium-high to crisp the skin. Season with additional salt, black pepper, garlic powder, and onion powder if needed. Toss the onions with the wings during the last minute or two of cooking.

Plate the wings and serve with the white BBQ sauce for dipping. Enjoy!

Size

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