Leo Honeycutt
Prep Time: 10 minutes
Cook Time: 15-20 Minutes Per Batch
Yield : 2-3 lbs. Per Batch as determined by Grill Size
Ingredients:
Inject Cajun Injector® Creole Butter** one ounce per pound (or to taste)
**(Cajun Injector®, America's bestselling injectable marinade, is flavorful seasonings of fresh natural ingredients slow-cooked specifically to be injected and to permeate inside meat instantaneously. This saves the worry of health risks associated with marinating meat too long externally.)
Louisiana Gold® Aged Hot Sauce
Cajun Shake Seasoned Salt or you can use already-prepared Louisiana Wicked Wing Seasoning and Original Louisiana Wing Sauce
Homemade Heat-reduced Dipping Sauce:
Louisiana Original® "Red Dot" Hot Sauce
Half stick of butter
Preparation:
WINGS:
Separate Wings at joints and discard wing tips. Rise Wings in cold water. Brush wings with Louisiana Gold® Aged Hot Sauce to taste and lightly sprinkle with seasoning. Grill over medium heat (350-400 F.) Grill for 3-5 minutes per side for 15-20 minutes until skin is crisp and brown, and juices run clear. Don't undercook. The goal is to produce wings with a crispy skin, yet still be juicy inside. On another part of the grill, melt butter solution and add Wicked Wing Sauce following directions on bottle. Remove wings from grill, toss in warm basting sauce and serve immediately with celery and carrot sticks, and your favorite ranch, blue cheese, or Heat-reduced Louisiana Original "Red Dot" Hot Sauce dip.
BREASTS:
Inject each breast with about 1 ounce of marinade. Rub outside with Louisiana Gold Pepper Sauce (careful not to rub your eyes!). Sprinkle Cajun Shake to taste. Cook breasts about 8 minutes each side (internal temperature:170° F). If desired for slower cooking, take off direct heat to opposite side of grill, close lid and let bake approximately 30 minutes, depending on size of chicken breasts. (Do not dry out!)
[Griller's note: Some suggest wrapping the grating in foil prior to heating so Wings cook slower with reduced burning or scorching of the wings. Two methods are generally suggested. First, Tailgaters suggest searing then moving to medium heat to finish cooking; and a second group suggests low to medium heat to start, then crisping on high heat to finish wings. We suggest experimenting to determine how you prefer your Wildly Wicked Wings & Breasts.]
