![]() ![]() This singeing sauce is so spicy hot, some guests say they can only have one drop! With 365 Varieties in signature wing flavors there’s something for every discerning palette, including the high-voltage Dick’s Secret Sauce. Our franchise family will soon be offering wing pairings and events that integrate the rich smooth flavors of our craft beer selection with our wide variety of custom rubs and sauces. While Dick’s Wings continues its expansion throughout the southeast, our casual dining restaurant is embracing the popularity and growth of the craft beer market. Today, Dick’s Wings & Grill ® is a thriving franchise family with 17 locations throughout North Florida, South Georgia and Texas. Our franchise family has won several local “Best Of” awards in North Florida and South Georgia for our unique wings and juicy burgers. Our energetic, sport-themed atmosphere attracts families and friends out for an evening of fun, and offers locals a great place to relax and enjoy the game.įrom lighter fare and kids specialties to wings and beer, Dick’s Wings offers selections everyone will enjoy. ![]() Throughly coat each wing with the seasoning blend.Established in 1994 in Jacksonville Florida as a family-friendly neighborhood restaurant, Dick’s Wings & Grill ® was a hot sensation from the very beginning. You’re going to toss the wings in this bowl so grab a large enough bowl. To start, combine the seasoning blend ingredients into a large bowl. Try to cut the sections apart at the joints, where the cartilage is softer than solid bone. To cut up a whole wing, start by cutting off the tip (which you can either discard or save for stock), then cut between the drum and the wing part. If you buy them whole, the wings will consist of three parts: the drum, the flat/double-boned “wing” part, and the tip. I’d recommend ones already cut up, typically called “Party Wings”. You can buy chicken wings already cut up or whole. Or if you’re doubling or tripling the recipe, full size aluminum pans are fine as well. If you have larger pans, that’s fine, they just tend to get a little heavy. Special Equipment: You’re also going to want to make sure you have a 3-4 disposable aluminum pans, half size around 9″ x 13″ x 3″, or any similar size. ![]() Wood chips will work in either case to add some savory smoke notes. I recommend using a combination of charcoal and wood, but a propane grill will definitely do the job. If you don’t have all the ingredients, or just want to simplify a bit–don’t worry, we won’t tell. The seasoning blend may look like a lot of ingredients, but they are basics spices that most people already have in the pantry. This may seem like an extra step, but it keeps the wings super juicy during grilling, and infuses them with an unexpected layer of flavor. No special equipment is needed for the steaming–just some aluminum pans. The key difference with these wings is they are coated in a seasoning blend, then steamed, before hitting the grill for the finishing touches. You can partially prepare the wings before guests arrive, and finish them off on the grill right before serving the hungry crowd. This 3-step process makes it easier to make a batch of any size for your barbecue party. Classic Buffalo wings are fried, but I love the flavor and ease of cooking them on the grill. I’m just going to say it: these are the best grilled Buffalo-style hot wings ever. ![]()
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