Diageo’s Woodwork Wines Pair Beautifully with Cedar Grilled Chicken Wings

Woodwork, a Diageo Chateau & Estate wine, is dedicated to craft of all kinds from the creation of wine to DIY projects.

Woodwork is introducing new varietals this fall that include Merlot, Red Blend and Zinfandel. In honor of the launch and in celebration of the unofficial kick-off of grilling season everywhere, Woodwork has partnered with renowned food blogger and recipe creator Nick Evans of Macheesmo.

Evans, who is known for competing on NBC’s Food Fighters and his recent book Love Your Leftovers, has developed one-of-a-kind recipes perfect for fall grilling, entertaining and tailgating that pair beautifully with Woodwork.

Woodwork Cabernet Sauvignon BBQ Glaze

Prep Time: 5 Minutes Total Time: 30 minutes (Serves About 2 1/2 cups BBQ glaze)

Ingredients:

• 1 cup WOODWORK Cabernet Sauvignon
• 1/2 cup Honey
• 1/2 cup Red Wine Vinegar
• 2 tsp. Paprika
• 1/2 cup Apple Cider Vinegar
• 2 tsp. Kosher Salt
• 1 cup Ketchup
• 1 tsp. Onion Powder
• 1/8 tsp. Ground Cinnamon
• 1 sp. Garlic Powder

Preparation: Whisk together ingredients in a medium saucepan over medium heat. Once ingredients are combined, bring to a slight simmer. Turn heat down to low and simmer glaze for 20 minutes, stirring occasionally to make sure glaze isn’t burning on the bottom of the pan. When glaze has reduced and is thick enough to coat a spoon, remove from the heat and let cool. The glaze will continue to thicken as it cools. Brush glaze heavily on any grilled items. It’s particularly good on grilled chicken or pork.

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Cedar Grilled Chicken Wings

Prep Time: 10 Minutes Total Time: 1 hour 30 minutes (Serves 3 lbs. Wings or Enough for 3-4 People)

Ingredients:

• 3 lbs. Chicken Wings
• 2 tbsp. Neutral Oil
• Blue Cheese Dressing, for Serving
• Carrots and Celery, on Side

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Woodwork Dry Rub

Ingredients:

• 1 tsp. Kosher Salt
• 1 tsp. Cracked Pepper
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Ground Cumin
• 1 1/2 tsp. Chili Powder, Medium Heat/Salt Free
• 1/2 tsp. Crushed Red Pepper Flakes
• 1/2 tsp. Spanish Paprika

Preparation: Prepare your grill for indirect heat grilling. If you’re using charcoal, heat enough coals for 2 hours of cooking. Push the coals to one side of the grill. If you’re using gas, turn on one burner on medium-low (either the far side or the back burner of the grill depending on your model). If your wings are whole, cut wings into the drumsticks and the flats. Toss wings with the dry rub mixture. Coat wings well. You should use the entire dry rub recipe for 3 pounds of wings.

Place cedar plank over the hottest direct heat area of the grill. Let the cedar plank char for 3 minutes. Then flip the cedar plank onto the indirect (cooler) portion of the grill so the slightly charred side is facing up. Spread chicken wings out on cedar plank. Try to get them to fit in one even layer. Cover grill and cook over indirect heat for 20 minutes. Rotate wings and continue to cook wings for at least an hour (or up to two hours).

Rotate the wings every 20 minutes to ensure even heat and cooking. After at least an hour, the wings should be cooked through and tender. Test one to ensure doneness. To finish the wings, remove them from the cedar plank and place the wings on the hottest part of the grill. Keep turning the wings with tongs as they crisp up and get char marks. They shouldn’t need more than 3-5 minutes on direct heat to finish cooking. (If you’re using a gas grill for this step, turn the burners up to high heat.)

Serve finished wings with blue cheese dressing and celery and carrots on the side.

Optional: At the very end of cooking, brush wings with Cabernet Sauvignon BBQ glaze or serve the glaze on the side as a BBQ dip.