I found that sticking your wings in an icewater/salt brine for about an hour prior to cooking helps to season the meat and pulls most of the blood out. I grill mine then dunk them in sauce a minute or 2 before pulling them off to prevent the sauce from burning to hell.
wing sauce
what do you guys do? I am going to grill up a big batch of wings this weekend. I usually do Franks Red hot and some butter mixed together and put on the wings. Just looking for some different ideas.
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