Louisville Wings 

If you are really want to impress wherever you plan on taking in the Big Game, this is the recipe for you!  John Kass swears by them:

Jason ‘Wings’ Meisner’s recipe for  Louisville Wings. 

Here’s his delicious recipe for Louisville Wings, which he ripped off from the guy who ripped Kass off on Beer Can Chicken years ago and made a fortune.

Prep:

It calls for about 60 pieces, from a standard 32-wing package, separated at the joint with kitchen shears.
Wings decrees that first you make a rub from two tablespoons each of kosher salt, lemon pepper and paprika. Pour over a large bowl of wings, and mix until they’re coated. Cover and refrigerate.

Now the sauce/marinade:

Melt 10 tablespoons of salted butter and saute five (or seven) large cloves of freshly minced garlic in a large pan. Add two-thirds of a cup each of bourbon, Dijon mustard, fresh lemon juice, Red Hot sauce or Tabasco or a mixture of both, and three tablespoons of brown sugar. Bring it to a low boil and reduce for about five minutes. Let cool to room temperature. Pour three-quarters of the cooled sauce/marinade onto the chicken wings, cover and refrigerate for several hours.

Cooking:

Before cooking, make sure the wings are at room temperature. Prepare an indirect heated grill at about 350 degrees, and cook them indirectly for a half-hour until almost done. Baste with the marinade. Finally, put the wings directly over the heat for 5 minutes or so, turning them as the skin crackles and begins to blacken. They’re done.

Transfer them to a platter. Drizzle the sauce you’ve saved over them. Serve with celery stalks and ranch. Grab a cold beer and enjoy. Good luck, from me and Jason ‘Wings’ Meisner. 

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