Spice-Rubbed Chicken Wings With Celery Seed White Sauce
Makes 6 to 8 servings
What really gives these chicken wings their zip is the tanginess of the Celery Seed White Sauce. They are a refreshing change from the more common barbecued or Buffalo-style wings.
- 1/4 cup Poultry Rub
- 1 1/2 cups Celery Seed White Sauce
- 24 whole chicken wings
Prepare the Poultry Rub and the Celery Seed White Sauce.
Sprinkle the chicken wings liberally on all sides with the Poultry Rub and let them sit at room temperature for 1 hour before grilling.
When ready to cook, heat the grill to 400°F using the direct grilling method.
Place the wings on the grill directly over the heat and cook for 30 minutes, using tongs to flip them every 6 minutes. The wings are done when a meat thermometer placed into the thickest part of the meat reads an internal temperature of 175°F.
Transfer the wings to a large rimmed baking sheet. Brush the wings on all sides with 3/4 cup of the Celery Seed White Sauce. Remove from the baking sheet and return them to the grill for 5 minutes to set the sauce, being careful not to burn the chicken. Transfer to a serving platter, drizzle with some of the remaining sauce, and pass the rest around the table. Serve hot.
Makes a generous 1 1/2 cups
- 1 cup kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon plus 1 teaspoon granulated garlic
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- 2 tablespoons smoked paprika
- 2 tablespoons ground sumac
- 1 tablespoon plus 1 teaspoon dried Greek oregano (available at most groceries)
In a medium bowl, mix all the ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use. Also great with pork.
Celery Seed White Sauce
Makes 2 1/2 cups
- 1 1/2 cups mayonnaise
- 1/2 cup plus 1 tablespoon cider vinegar
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon granulated garlic
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon cayenne pepper
- 2 1/4 teaspoons kosher salt
- 3 teaspoons Simple Syrup
In a medium mixing bowl, whisk all ingredients together thoroughly. Refrigerate in an airtight container until ready to use. This sauce will keep, refrigerated, for 3 days.
Makes 2 cups
- 1 cup sugar
- 1 cup water
Combine the sugar with the water in a small, heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to low and simmer for 3 minutes, or until the sugar has dissolved. Remove from the heat and set aside to cool before using, or let cool completely, then transfer to an airtight container and refrigerate until ready to use, up to 6 months.
Copyright © 2018 by Tuffy Stone in “Cool Smoke: The Art of Great Barbecue” and reprinted with permission from St. Martin’s Griffin.