Mike Squared Grilled Wings {Sweet & Spicy Grilled Wings}

Today’s recipe comes jointly from 2 of the many Mikes in my life, though they didn’t collaborate on it; they don’t even know each other. I just happen to know a couple Mikes who both love and make great wings. I decided to combine both of their efforts to make something amazing.

Mike Squared Grilled Wings!

Mike number 1 is my Uncle Mike! After reading about Nick’s new grill and love of wings, he sent me his technique for grilling awesome wings. I knew I’d make them, since I look  for any excuse to grill something other than steaks, but I needed a sauce idea. Enter Mike number 2.

For over a year while living in Daytona Beach, I worked at a tiki bar and pizza place. Mike number 2 was the cook at the Tiki Bar, and MAN did he make some good wings. Of course, his wings require an industrial strength fryer, so that wasn’t going to happen. However, he did make a pretty awesome signature wing sauce. It’s simple, too, but you wouldn’t necessarily think of it. Mike would fry the wings, toss them in half buffalo/half bbq sauce and then throw them on the grill a few minutes and squeeze a fresh orange over top. SO. GOOD.

Mike Squared Grilled Wings

• 4.5 lbs chicken wings
• 1 cup buffalo sauce, divided
• 1 cup barbeque sauce, divided
• 1 orange

In a large bowl, combine 1/2 cup buffalo sauce and 1/2 cup bbq sauce. Add chicken wings to bowl and toss. Cover and refrigerate at least 1 hour (up to overnight).

Heat the grill to medium heat. Grill the wings for 5 minutes on each side.

Make two tin foil boats by scrunching up the edges of a piece of heavy duty tin foil. If you don’t have heavy duty tinfoil, use 2 layers of regular. (Then go straight to Walmart to buy some, because it is infinitely more useful). Turn the grill to low. Transfer the wings to boats, and grill 12 minutes.

In a clean large bowl, mix remaining half cups of buffalo and bbq sauces. Dump the wings from the boats into the bowl and toss again.

Turn the grill back up to medium, and grill the wings a few minutes on each side, squeezing half the orange over each side.

These were yummy, but very hard to eat! I’ll definitely cut the wings in half before cooking them next time! I like my wings extra crispy (much to Nick’s dismay), so next time I’ll leave my half of the wings on longer and cook the crap out of them. I was afraid they were burning, but the charred parts were actually the best parts! Thanks to the Mikes for the inspiration!