SUGARCANE WINGS WITH CANE ROW BBQ SAUCE AND ROSEMARY RANCH

Sugarcane Wings with Cane Row BBQ Sauce and Rosemary Ranch image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 26

2 pounds chicken wings (party wings cut)
1 tablespoon yellow mustard
1 tablespoon Creole mustard
1 tablespoon Cajun Select Seasoning, recipe follows
Kosher salt and freshly ground black pepper
2 stalks sugarcane, split in half and cut into 6- to 10-inch sections
Cane Row BBQ Sauce, recipe follows
Ranch dressing, for serving
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
1 cup ketchup
1 cup cane vinegar
3/4 cup honey
3/4 cup molasses
1/4 cup cane syrup
1 teaspoon garlic powder
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper

Steps:

Heat a charcoal grill for cooking at medium heat.
Add the wings to a large bowl and toss with the yellow and Creole mustards. Sprinkle with the Cajun seasoning and some salt and pepper and toss to coat.
Add the sugarcane to the hot grill, then add the wings. Grill wings, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes. Baste with the BBQ sauce the last few minutes of grilling, then cover the grill and cook for 2 more minutes. Serve garnished with the charred sugarcane and with ranch dressing on the side.
Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
Add the ketchup, vinegar, honey, molasses, cane syrup, garlic powder, hot sauce and salt and pepper to taste to a saucepot, then cook on medium heat, stirring occasionally, until thick, 25 to 30 minutes.