Summer Grilling: Chicken Wings Recipes
Sweet Chile Wings
1 cup soy sauce
1 bottle sweet chile sauce, such as Mae Ploy brand (check Asian aisle of supermarket)
Marinate wings at least 30 minutes in soy sauce.
Grill until done, brushing on sweet chile sauce during last few minutes of cooking.
Moscow Mule Wings
1/2 cup mayonnaise
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 oz. vodka or gin
1 tablespoon fresh or 1 teaspoon dried rosemary
Combine all ingredients. Marinate wings in mixture several hours before grilling, basting with leftover mixture during cooking.
Better than Buffalo Wings
1/2 Sriracha chile sauce
1/3 cup butter
Combine Sriracha and butter in saucepan. Grill wings, brushing on sauce near end of cooking time.
Garlicky Parmesan Wings
Olive oil
1/2 cup butter
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
Brush wings with enough olive oil to keep from sticking to grill during cooking. Combine other ingredients in large bowl. Grill wings. When done, toss wings in bowl until evenly covered in sauce.
BETTER THAN BUFFALO WINGS
1/2 Sriracha chile sauce
1/3 cup butter
Combine Sriracha and butter in saucepan. Grill wings, brushing on sauce near end of cooking time.
Korean BBQ Wings
3/4 cup soy sauce
1/3 cup sugar
2 tablespoons sesame oil
3 cloves garlic, minced
2 green onions, minced
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes
Combine all marinade ingredients; add wings and marinate several hours in the refrigerator. Grill wings, brushing with remaining marinade during cooking and regulating heat to keep from burning sauce.
Mexican Food Truck Wings
1 pkg. achiote paste, available in Hispanic aisle of supermarket
1 cup orange juice
Juice of 1 lime, or 1/4 cup pineapple juice
6 cloves garlic, minced
1 teaspoon salt
Combine all ingredients in a blender. Marinate wings several hours or overnight in refrigerator. Grill, basting with mixture during cooking.
Teriyaki Wings
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup water
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
Heat ingredients together in a small saucepan until sugar is dissolved. Cool; add wings to marinade and refrigerate several hours or overnight. Grill wings, brushing with remanding marinade as they cook. Regulate heat to make sure the sugar in marinade is not scorching.
These recipes for sauces and marinades make enough for one pound or more of wings.
Pro tip: Separate your wings into flats and drums for an even and faster cook.
To separate a wing, place it on a cutting board and “straighten” it with your hands, exposing a little more of the joint between the two larger pieces – that is, the flat and drum. Use a sharp knife to cut between the pieces; with practice you’ll find just the spot to make the cut. Then do the same with the flat and wing tip, which does not have enough meat on it to warrant cooking. (However, the tips can be saved and used to make chicken stock.)
