Party wings with cholula butter
Hot sauces
I wasn’t a wing enthusiast until I cooked them on the grill—then I was hooked. The high heat renders the fat, crisping the skin and making them taste both rich and improbably light (unlike the gut-bomb sports bar variety). Of course, wings are the quintessential party snack, something spicy and messy to entertain you while you’re sipping cocktails and swapping one-liners. They can also be the attraction, join other small plates, or provide a hearty snack for friends waiting on something with a longer cooking time, like a smoked whole turkey or brisket. A two-zone fire is essential here because it provides nice heat for an initial char, as well as a moderate zone to cook the meat through without scorching the skin. I use drumettes because they’re meaty and easier to eat, and Cholula for the hot sauce. It’s a smoky Mexican hot sauce that’s delicious on eggs, tacos, and just about everything.
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