RECIPE

© Reed Davis

Lampe's Chicken Wings with Sweet-and-Spicy Pantry Sauce

• Recipe by Ray Lampe

Ingredients

1. 16 chicken wings, with the two joints attached, tips removed
2. 1 cup ketchup
3. 1/4 cup Dijon mustard
4. 1/4 cup hot sauce
5. 1/4 cup soy sauce
6. 1 tablespoon light brown sugar

Directions

1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

Notes

A "pantry sauce" is one that can be made with ingredients, such as ketchup, mustard and soy sauce, that can be found in the home pantry.

Beer Nothing's better with a platter of spicy wings—Buffalo or not—than beer. Reach for a malty, flavorful ale like Old Speckled Hen.