Grilled chicken wings with burnt scallion barbecue sauce from Heritage by Sean Brock

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Notes about this recipe

  • Eat Your Books

    Brine overnight.

  • fred_twbdh5 on March 30, 2026

    Good. Lots of work.

  • leighwhit25 on September 29, 2019

    Wings were wonderful. Sauce was too thick-thinned with cider vinegar and a little water. Sauce was amazingly delicious but the ugliest color ever-brownish green-couldn’t bear to toss the wings in it so we just dipped. Was that just me? Kids loved the rubbed wings without the sauce. Will make again. Served with Superiority Burger burnt broccoli salad (Yum!) for the full on burnt meal effect.

  • twoyolks on June 26, 2015

    The wings were very good. The sauce, while not a traditional wing sauce, had a lot of complexity and depth of flavor. The wings were also quite moist and tender. The wing sauce reminded me of a tomatillo salsa (but more than that at the same time). I probably should've thinned the wing sauce a bit as it was a bit too clumpy on the wings. I'd also make sure to really grill the wings well as the parts with flabby skin weren't very appetizing.

  • Rinshin on May 09, 2015

    Skipped on sorghum and pork stock (used kombu stock). Although there are several steps needed such as making the rub and the bbq sauce, it's straightforward. Cut the ingredients by 1/3. Loved the idea of using charred green onion in oil (much like scallion oil in Asian cooking) to make the bbq sauce. Tasted and decided it needed a bit more acid so added some Meyer lemon juice. Final result is outstanding. Although I may not make the exact recipe again, I will certainly use some of the ideas from this recipe.

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