Grilled Chicken Wings with Summer Tomato Salad
Serves: 4 to 6
 
Ingredients
  • 1 1⁄2 cups mayonnaise, divided
  • 1 tablespoon plus 1⁄2 teaspoon smoked paprika, divided
  • 1 tablespoon hot sauce
  • 2 3⁄4 teaspoons ground black pepper, divided
  • 2 1⁄4 teaspoons kosher salt, divided
  • 1 1⁄2 teaspoons granulated garlic, divided
  • 5 pounds chicken wings
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1⁄2 teaspoon dry mustard
  • 1⁄2 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, and toss to coat. Cover
  2. and refrigerate for at least 4 hours or overnight.
  3. Heat a large cast-iron grill pan over medium heat. Working in batches, if necessary, add wings to hot pan 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 in thickest portion registers 170°, 18 to 20 minutes.
  4. In a small bowl, whisk together vinegar, horseradish, Worcestershire, dry mustard, sugar, remaining 1⁄2 cup mayonnaise, remaining 3⁄4 teaspoon pepper, remaining 1⁄2 teaspoon paprika, remaining 1⁄2 teaspoon garlic, and remaining 1⁄4 teaspoon salt. Refrigerate until ready to serve.
  5. Drizzle vinegar mixture over wings. Serve with remaining vinegar mixture and Summer Tomato Salad. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-chicken-wings-with-summer-tomato-salad/