Indy Chicken Wings

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.

Course Appetizer

Cuisine American

Keyword Italian, marinaded, salad dressing, wings

Prep Time 2 15

Cook Time 45

Total Time 3

Servings

Calories 355kcal

Author Based on a recipe from Steven Raichlen's BBQ USA: 425 Fiery Recipes from All Across America

Ingredients

3-4 pounds chicken wings flats and drumettes
1 tablespoon vegetable oil
½ tablespoon garlic salt
½ tablespoon celery seed or celery salt
2 teaspoons ground black pepper
Homemade Italian vinaigrette or substitute Italian salad dressing

Instructions

Place wings in a large resealable bag or container.
Add oil. Seal and toss to coat.
Combine the garlic salt, celery seed or celery salt and pepper. Add to container, seal, and toss to coat.
Place wings in fridge for at least 2 hours, to overnight.
Begin cooking wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy. After 15 minutes of cooking begin basting the wings with the Italian vinaigrette. Continue basting every 10 minutes until the wings are done. NOTE: The vinaigrette contains oil, which can cause flair-ups on a grill. Be careful when basting and do not over-baste the wings. If a flair-up does occur move the wings to another part of the grill until the flames die down.
Serve with your favorite dipping sauce.

Nutrition