I used Dizzy Pig IPA seasoning (my fave!) and a nice beer to make Double IPA Chicken Wings!” The flavor is out of this world!
January and February have hit us hard with the weather! We want to be out on the deck, listening to music and enjoying our weekends. Instead, we are constantly fighting the snow and cold. That’s ok. Mother Nature thinks she can get to us but we’ve got her beat at this game! We’ve got a cold-weather system down and we just adjust what we are going to grill!
We love grilling wings that have a mixture of flavors. The dry rub combination with the sauce offers a great flavor!
Step One: In a pan over medium heat, sauté onions in olive oil for five to six minutes or until translucent. Add in the garlic and sauté for one more minute.
Step Two: Add in all of the ingredients and simmer. Add salt and pepper, to taste. This is a great time for a dump-and-go step.
Step Three: Allow it to cool. Once it is cooled down, you can either put in the refrigerator overnight or take it directly to the blender.
🔥 Grilling Instructions
Step One: Place a ¼-½ cup of Dizzy Pig IPA rub in a bowl. Rub that seasoning onto your wings. Get into all the crevices.
Step Two: Heat the grill to 350 degrees.
Step Three: Wait until it is fully heated and place the chicken wings with the IPA dry rub on the grate. Let it cook for three to four minutes and then turn the wings over for another three to four minutes.
Step Four: We apply the sauce the same way each time but love it nonetheless. Using a long basting brush, brush on the sauce and allow it to glaze for a minute or so. Then add another layer on top of it. You can let it glaze another minute or so before flipping and repeating the process.
💡 Recipe Tips
One layer of sauce just isn’t enough to get the sticky, ooey-gooey sauce you want on a wing! Don’t skip the two-step method. The heat does the work for you by making the sauce thicken up and stick to the skin of the wings. Then when you apply sauce again, it doesn’t rub off the first layer of sauce. Try it!
Other Popular Wing Recipes
Garlic Parmesan Chicken Wings – These tasted even better the second day after they were reheated, so make sure you make enough to have leftovers. They are so garlicky and yummy to eat!
Pineapple Mango Wings – These tasty wings have a homemade sauce that you can create in no time. A little taste of the tropics are on tap here and the two tastes marry perfectly!
Apricot Chicken Wings – These are a hybrid recipe made with the base of a jar of jam, which is one of my favorite ways to make a creative sauce! Ohhhhh, don’t skip these. Also try using the drudging technique of taking the wing off the grill and drudging in the sauce and placing back on the grill instead of brushing on the sauce.
Grilled Double IPA Chicken Wings
- 8 Chicken Wings
- 1/4 cup IPA BBQ Dry Rub Dizzy Pig
IPA BBQ Sauce
- 1 tbsp Olive Oil
- 1/2 cup Onion chopped
- 3 cloves Garlic minced
- 2 cups Ketchup
- 1 tbsp Worcestershire Sauce
- 1 tbsp Agave or honey
- 1/2 tsp Horseradish Mustard
- 2 tsp Brown Sugar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 bottle IPA Beer
IPA BBQ Sauce
- In a pan over medium heat, heat olive oil and add onion. Saute until translucent or about 5-6 minutes. Add garlic cloves and cook an additional minute.
- Add all remaining ingredients. Allow to simmer 15-20 minutes to thicken.
- Allow to cool. Once it is fully cooled down, blend in a sturdy blender so the onion is fully incorporated into the sauce.
Grill the Double IPA Chicken Wings
- Heat the grill to 350 degrees
- Apply a liberal coating of the Dry Rub to the wings
- Grill the chicken wings for three to four minutes and turn them over to grill for another three to four minutes
- Brush the IPA Sauce on the wings. Let them cook for another minute to let the sauce glaze. Turn the wings over and repeat the brushing process.
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)