When it comes to tailgating, delicious foods (or football appetizers) are key but keeping things easy is a really close second. Yes, bringing the corn hole boards and football are important…but this is the time of the game that food is the focus. These spicy and ridiculously addicting chicken wings are made entirely on the grill (including the sauce). This is what bbq recipes and tailgating parties are all about – bringing out the best football appetizers.
I love a good tailgate as much as the next person, but I don’t want to spend hours making my dish for the gig (unlike the findings in a recent tailgating survey which says that: people are now spending an average of 1.5 hours making their tailgate food, and in the South, 70 percent of people spend between one and three hours making their dish.) Nope, I like to bring a great tasting dish that doesn’t take a lot of time to make. Thankfully, I’ve got quite the arsenal of recipes that fit that qualification. These grilled chicken wings are just one of those recipes.
Speaking of surveys….
No, I’m not going to ask you to take a survey but I am going to share some (maybe) surprising tailgating facts with you, compiled by McCormick & Company. Hey, you could turn this into a game at your next tailgate and maybe make some cash. 😉
- 45% of people in the South say they enjoy the food more than the game itself when tailgating.
- 30% of tailgaters in the South like wings and ribs extremely spicy to very spicy.
- 66% of tailgaters in the South would add new and different flavors to wings and ribs.
Kind of interesting, right?
These grilled chicken wings should definitely be a crowd favorite (being in the South or not – who doesn’t like wings). Because they’re cooked on the grill, they’re not super greasy in fact, lots of the grease drips away through the grill grates. The sauce base isn’t the same ol’ Buffalo or Teriyaki either, it’s new Lawry’s Cajun marinade with Zatarain’s seasonings, so you’ve got a little bit of that Cajun heat to start with. If you’ve got a heat seeking crowd, you could add crushed red chili pepper or cayenne to the marinade.
If you want to find lots more easy and delicious tailgating recipes (or as I like to call them: football appetizers), you can visit McCormick’s Grilling Flavor Forecast. They’ve got recipes from dips to burgers and everything in between.
- 3 Pounds Chicken Wing Drummets
- 1 12 Ounce Bottle Lawry's Cajun Marinade with Zatarain's Seasonings
- 4 Tablespoons Butter
- Greek Yogurt (to serve alongside wings)
- Pre-heat grill to high.
- Arrange drummets on grill grates in a single layer and cook for 5-6 minutes on each side.
- While drummets are cooking, pour Cajun marinade into large sauce pot and add butter to the sauce.
- Place sauce pot on grill surface or (better) on grill sideburner (turned to high).
- Stir in butter as it melts, to thoroughly combine into sauce.
- Once drummets are cooked, and sauce is bubbling, carefully add them to the sauce pot and stir to coat them in the sauce.
- Cook the drummets for another 2-3 minutes in sauce so they get nice and glazed.
- Serve with Greek yogurt.
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