Nevada Grilled Picon Punch Chicken Wings

Introduction

Inspired by the bold flavors of Nevada’s iconic Picon Punch cocktail, these grilled chicken wings bring a zesty, smoky, and unforgettable experience to your backyard cookout. Using the Arteflame grill’s searing center and flat top cooktop, we’ll lock in all the juices and infuse every bite with incredible depth of flavor. Perfectly seared at over 1,000°F then gently finished to tender perfection, this recipe gives wings a whole new level of craftsmanship—no pots, pans, or lids required.

Ingredients

• 2 lbs chicken wings (drums and flats)
• 2 tbsp unsalted butter (melted)
• 1/4 cup Amaro liqueur (Picon or similar)
• 1 tbsp grenadine
• 1 tbsp red wine vinegar
• 1 tsp orange zest
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins soaked in vegetable oil into the grill bowl.
2. Stack firewood over the napkins in a teepee shape.
3. Light the napkins and allow the fire to build; the grill will be ready in about 20 minutes.

Step 2: Prepare the wings

1. Pat the chicken wings dry with paper towels to ensure a crispy sear.
2. Season generously with salt, pepper, garlic powder, smoked paprika, and cayenne (if using).
3. Let them sit while the grill heats up for the seasoning to absorb.

Step 3: Sear the wings

1. Once the center grill grate reaches over 1,000°F, brush it with melted butter.
2. Place the wings on the center grate and sear for 1-2 minutes per side to lock in juices.

Step 4: Move wings to flat top

1. After searing, move the wings to the flat top cooktop to cook through evenly.
2. Position the wings closer to the center if you want to cook them faster, or move them toward the edge for slower cooking.
3. Cook, flipping occasionally, until the internal temperature reaches 170°F (remove at 155°F to let carryover heat bring them up to temp).

Step 5: Make the Picon Punch sauce

1. In a small bowl, whisk together Amaro liqueur, grenadine, red wine vinegar, orange zest, and a pinch of salt.
2. Once wings are cooked, pour melted butter on the cooktop and add the sauce.
3. Toss the wings in the bubbling sauce for 1-2 minutes until evenly coated and glossy.

Step 6: Serve

1. Transfer to a platter and garnish with chopped parsley and lemon wedges.
2. Serve immediately while hot and sticky!

Tips

• Always sear meat over the 1,000°F center grate first to lock in juices.
• Monitor internal temperature with a meat thermometer and remove at 15°F before final temp.
• Use butter for grilling instead of oil—it enhances flavor and helps with browning.
• Keep wings spaced out to ensure even cooking on the flat cooktop.
• Try placing some sauce ingredients directly on the cooktop for extra caramelization.

Variations

1. Spicy Picon Wings: Add 1 tbsp hot sauce and 1 tsp chili flakes to the sauce for an extra kick.
2. Maple Amaro Wings: Swap grenadine for 1 tbsp maple syrup for a sweet-savory twist.
3. Smoky Bourbon Wings: Replace Amaro with bourbon and add a splash of liquid smoke.
4. Citrus Herb Picon Wings: Add fresh chopped thyme and rosemary with lemon zest for bright, herby flavors.
5. Garlic Butter Picon Wings: Double the butter and mix in roasted garlic paste to intensify savory flavor.

Best Pairings

• Grilled corn on the cob brushed with butter and lime
• Charred flatbread or grilled garlic bread slices
• Crisp Nevada-brewed pilsner or lager
• Grilled pineapple slices for a sweet finish
• Classic Picon Punch cocktail to match the flavor profile

Conclusion

These Nevada Grilled Picon Punch Chicken Wings are a celebration of cocktail-inspired flavor combined with artisan grilling techniques. With the Arteflame's unique sear and sectioned heat zones, you get perfectly cooked, juicy chicken every single time. Whether you're impressing guests or treating yourself, this recipe turns simple wings into something extraordinary.