Today’s entry comes to us courtesy of Death Toll Scholl, who provided this recipe during his turn hosting in July. Like all proper wing sauces, it’s a delicate balance of bracing spice and pure damn butter. These are the yin and yang of ManBQue wings, and he is a modern master of the wing philosophy. They go well with a good IPA, but most things do.
2 lbs chicken wings cut into flats and drums, with wing tips discarded
1/2 cup butter
1/2 cup honey
1/4 cup mustard
1 tbsp yellow curry powder (plus more for dusting)
1. Melt butter in a saucepan over medium heat. Add honey, mustard, and curry powder. Stir
until all ingredients are blended. Cover and keep warm while preparing wings.
2. Pat wings dry and dust with remaining curry powder and salt.
3. Set up the grill for medium direct heat.
4. Grill wings 5-7 minutes per side until they reach 160. If they begin to char too much,
move to a cooler part of the grill.
5. Remove wings from heat and toss with the sauce.
Want more wings? Check out this Asian inspired recipe: http://manbque.com/recipe/broad-shoulder-asian-wings/