Grilled Chicken Wings
 
Makes 4 to 6 servings
Ingredients
  • 1½ cups mayonnaise, divided
  • 1 tablespoon plus ½ teaspoon smoked paprika, divided
  • 1 tablespoon hot sauce
  • 2¾ teaspoons ground black pepper, divided
  • 2¼ teaspoons kosher salt, divided
  • 1½ teaspoons granulated garlic, divided
  • 5 pounds chicken wings
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon ground mustard
  • ½ teaspoon sugar
  • Summer Tomato Salad (recipe follows), to serve
  • Garnish: chopped fresh parsley
Instructions
  1. In a large bowl, whisk together 1 cup mayonnaise, 1 tablespoon paprika, hot sauce, 2 teaspoons pepper, 2 teaspoons salt, and 1 teaspoon garlic. Add chicken wings to mayonnaise mixture in bowl and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
  2. Heat a large cast-iron grill pan over medium heat. Working in batches, if necessary, add wings to hot grill in a single layer. Do not overcrowd pan. Discard remaining marinade. Cover with foil and cook, turning occasionally, until browned and an instant-read thermometer inserted into the thickest portion registers 170°, 18 to 20 minutes.
  3. In a small bowl, whisk together remaining ½ cup mayonnaise, vinegar, horseradish, Worcestershire, mustard, sugar, remaining ½ teaspoon paprika, remaining ¾ teaspoon pepper, remaining ¼ teaspoon salt, and remaining ½ teaspoon garlic. Refrigerate until ready to serve.
  4. Drizzle mayonnaise mixture over wings. Serve with remaining mayonnaise mixture and Summer Tomato Salad. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/grilled-chicken-wings-with-summer-tomato-salad/