1 cup molasses-based barbecue sauce
1 cup honey
12-ounce bottle Frank’s Red Hot Original Cayenne Pepper Sauce
2 gallon-size heavy-duty zip-close plastic bags
4 pounds chicken wings and/or drummettes
4 tablespoons olive oil, divided
Fine-grain sea salt
In a medium bowl mix together the barbecue sauce and honey. Refrigerate until needed.
Divide the bottle of Frank’s hot sauce evenly between the 2 plastic bags. Add half of the chicken to each bag, then seal the bag and turn to coat evenly. Refrigerate to marinate for at least 2 hours, or up to overnight.
When ready to cook, heat one side of the grill to medium, the other to low. Remove the barbecue-honey sauce from the refrigerator to warm to room temperature.
Open each bag just at the corner and tip it over the sink to drain the marinade. Add 2 tablespoons of olive oil and a pinch of salt to each bag, then reseal the bags and shake gently to coat. Using tongs, transfer the chicken to the cooler side of the grill.
Cover the grill and cook for 40 minutes, or until starting to brown. Remove the chicken from the grill and place in a large bowl. Pour the barbecue-honey sauce over the wings, then use tongs to toss them to coat well.
Place wings back on the grill for another 15 to 20 minutes. Remove from the grill and let rest for 5 minutes before serving.
Recipe courtesy Associated Press.