Valentina Grilled Wings

Every Thanksgiving needs a crowd-pleasing snack to hold folks over before the main event—and these wings are it. They're smoky, crispy, spicy (but not too spicy), and ridiculously addictive. Cooked over live fire on the Cowboy Cauldron, they strike that perfect balance between casual and unforgettable. Whether it’s family or friends gathering around the flames, this is how you kick off a holiday right.

Ingredients

• 24–30 chicken wings, separated into flats and drums

• 1 tbsp kosher salt

• 1 tsp freshly cracked black pepper

• Charcoal or hardwood for the Cauldron

• ½–¾ cup Valentina hot sauce (more if you want 'em dripping)

• Optional: 1–2 tbsp melted butter for a richer finish

Method

1. Dry Brine the Wings
Pat the wings dry, toss with kosher salt and black pepper, and lay them out on a wire rack in the fridge. Let them dry-brine for at least 4 hours—overnight is even better. This helps the skin crisp up and builds flavor.

2. Build Your Fire
Set your Cowboy Cauldron with a bed of charcoal or hardwood. Let the coals settle into a medium-high heat with a nice bed of glowing embers.

3. Grill the Wings
Place wings directly over the coals on your grill grate. Flip every 4–5 minutes for about 20–25 minutes, until skin is crispy and the meat is cooked through (internal temp ~175°F for wings).

4. Sauce 'Em Up
Toss the hot wings in a large bowl with Valentina hot sauce and a splash of melted butter if you want a little extra richness. Coat evenly.

5. Serve Immediately
No garnish. No pretense. Just a pile of fire-cooked wings that disappear fast.