Drunken Grilled Wings Recipes

GRILLED CHICKEN WINGS WITH SEASONED BUFFALO SAUCE

Steps:

• Heat the grill to medium-high. Season the wings with salt and pepper.
• Using grill tongs, dip a wad of paper towels in oil, then carefully rub the grill grate until glossy and coated. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown color.
• While the wings are cooking, make the sauce. Combine the butter and garlic in a microwave-safe bowl. Cook for about one minute in the microwave until the butter is melted. Stir in the hot sauce, salt, onion powder, chili powder and sugar. Set aside.
• Dip the cooked wings in the sauce and serve immediately. Alternatively, serve the wings plain with the sauce on the side.

GRILLED BUFFALO WINGS

Steps:

• In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
• Preheat a gas grill to medium heat (about 350 degrees F).
• Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
• In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
• In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

DRUNKEN CHICKEN

Steps:

• Prepare an outdoor grill for medium heat.
• Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
• Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
• Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

DRUNKEN GRILLED ASPARAGUS

Steps:

• In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
• Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill asparagus 10 minutes, or to desired tenderness.

DRUNKEN CHICKEN WINGS

Steps:

• Start by combining all the ingredients to make the marinade in a small bowl, mixing well.
• Place the chicken wing sections in a large bowl or large ziplock bag, then the marinade. Mix the wings in the marinade so they all get coated.
• Cover the bowl or seal the ziplock bag and refrigerate for 4-6 hours. You can marinate the wings overnight if needed. (bone-in and skin-on chicken is okay to marinate overnight)
• Preheat oven to 400°.
• Line a baking pan with foil.
• Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all the wings
• Bake until meat is well browned and pulling away from the bone, about 1 hour to 1 hour and 15 minutes.
• Any marinade that is on the tray with the fully cooked chicken wings is safe to use since its been a subjected to a high temperature.

DRUNKEN WINGS

Steps:

• Mix all ingredients in a bowl.
• Marinate for at least 2 hours at room temperature.
• Saving marinade for basting, put wings on broil rack and broil until browned and cooked (about 20 minutes) basting every 10 minutes.
• Transfer to platter and serve.

GRILLED CHICKEN WINGS

Steps:

• Place the chicken wings in a bowl or resealable gallon sized bag.
• In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
• Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
• Preheat an outdoor grill or indoor grill pan to medium heat.
• Place the chicken wings on the grill. Cook for 10 minutes per side, turning occasionally so that the wings don't burn.
• Remove the wings from the grill. Garnish with additional chopped parsley, then serve.

DRUNKEN CHICKEN WINGS (醉雞翼)

Steps:

• 1) Place the chicken wings on the bottom of a large pot. Try to arrange them in one layer. Then add the Chinese rice wine. Also add water until the wings are just submerged.
• 2) Trim and clean the spring onion. Chop it in half. Add the white part to the wings. Keep the green part for garnish later. Also add the piece of fresh ginger, lemongrass, chicken bouillon cube, soy sauce and star anise.
• 3) Place the wings over high heat and bring them to a boil. Then turn the heat low and put a lid on the pan. Simmer the wings for 20 minutes.
• 4) Once cooked, take the pot off the heat and let the wings cool down fully in the Chinese wine broth.
• 5) Divide the chicken wings over deep plates and drizzle with the wine broth. Garnish with finely sliced spring onion greens. Serve the drunken chicken cold with boiled or steamed rice.

GRILLED DRUNKEN CHICKEN WINGS

Steps:

• Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips or save for making stock). Don't get intimidated at this process, it's very easy. Then mix all marinade ingredients together. Place wings into several extra large plastic zipper bags. Pour marinade over wings. Marinate for at least 4 hours or overnight. Grill wings over a medium-hot grill for about 8-10 minutes per side or until completely cooked and dark brown, carefully baste once or twice during cooking.

DRUNKEN GRILLED WINGS

Steps:

• Cut chicken wings into two pieces.
• One part wing, and the other drumlet.
• Mix remaining ingredients together in a bowl.
• Add the chicken wings and drumlets into bowl and mix well.
• Wrap bowl with glad wrap and pop it into the fridge overnight.
• The next day, place chicken on the grill and brush with remaining juices in the bowl.
• Grill the chicken at 400 Fahrenheit for 20 minutes turning over once.
• The more often juices from the bowl is brushed on, the tastier the wings will be.

GRILLED DRUNKEN BBQ WINGS

Steps:

• MARINADE: Mix all the ingredients together except the chicken until the sugar is dissolved. Then add the wings & soak overnight for best flavor.
• BBQ SAUCE: Heat the oil in a sauce pot over medium high heat. When hot add the onions & shallots, then sauté translucent. Add the remaining ingredients & bring to simmer while stirring often. Lower the heat to medium low & continue to cook until the sauce becomes slightly thick, stirring frequently. Remove the BBQ sauce from the heat, cool & refrigerate covered until needed. NOTE: Make BBQ sauce the day before for flavors to marry together.
• GRILLING: Drain the marinade & dry the wings with paper towels. Toss wings with a 1/4 of the BBQ sauce & grill over medium low heat. Continue to frill while brushing the wings with the remaining sauce. Cook unitl done & serve with additional sauce.