GRILLED CHICKEN WINGS
Grilled Chicken Wings are the best chicken wings ever! The smoky flavor from the grill is totally crave-worthy. Whether you eat them hot off the grill or dipped in one of my three favorite chicken wing sauces, you will love them.
Provided by Kristen Stevens
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Preheat your BBQ to medium-high heat and oil your grill. Or use a grill mat, if you have one.
Nutrition Facts : ServingSize 1 dinner sized portion with none of the optional sauces (¼ of the recipe), Calories 773 kcal, Carbohydrate 4 g, Protein 63 g, Fat 55 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 262 mg, Sodium 833 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 34 g
CHICKEN WINGS WITH GUAJILLO ANCHOVY SAUCE
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb. And he'll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking. For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor. Think of the result (which involves anchovy fillets, Thai fish sauce, guajillo chiles, ancho chiles and ground chamomile) as a stealth way to sneak ambitious gastronomy into your next Super Bowl party.
Provided by Jeff Gordinier
Categories dinner, lunch, snack, finger foods, main course
Time 15h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. Add 2 quarts of water and mix well. Add the garlic, cilantro stems and chicken wings. Mix, cover, and refrigerate for 7 to 14 hours.
- Remove wings from marinade, rinse and transfer to a sheet pan with a rack. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes.
- Cut stem and cap off the guajillo and ancho chiles and remove the seeds; if the chiles are very brittle, warm them briefly in a skillet to soften. Sauté in a dry skillet until the skins change color and begin to smoke heavily, 2 to 3 minutes. Transfer to a container and cover with hot water. Soak until softened, 30 to 45 minutes.
- Drain chiles and place in a food processor. Add garlic, shallot, soy sauce, fish sauce, black pepper, lemons, smoked paprika, white anchovies, chamomile, lemon juice and salt. Purée until smooth.
- Heat oven to 400 degrees. Brush wings with butter or ghee and roast until the internal temperature reaches 160 degrees, about 20 minutes. (Alternatively, the wings could be smoked with your choice of wood at 225 degrees for 2 1/2 hours.)
- Baste wings again with butter or ghee, increase oven temperature to 450 and continue to roast until the skins are brown and crispy, 10 to 15 minutes more. (Alternatively, the wings may be deep-fried at 350 degrees until golden brown and crisp, 8 to 10 minutes.) Allow wings to rest at room temperature for 10 minutes.
- To serve, slather wings with a generous amount of guajillo sauce and top with fresh lemon zest or brined lemon peel and a generous sprinkling of cilantro.
GRILL MASTER CHICKEN WINGS
These wings are always a hit! I grill them up before a party and keep them hot in a low oven. I always use Frank's RedHot® sauce. It's got lots of flavor and isn't too spicy.
Provided by PartyFil-Grillmaster
Categories Appetizers and Snacks Spicy
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
- Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
- Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 2.3 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 1154.1 mg, Sugar 1.3 g
GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
- Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
- Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
- Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.
GRILLED CHICKEN WINGS WITH ANCHOVY DIPPING SAUCE
Properly grilled chicken is a pleasure, even when you dress it with nothing but lemon juice-or even salt. But if you make this Ligurian-inspired full-flavored dipping sauce based on anchovies, you can turn the simple grilled chicken into something really special. And the sauce can be used for whatever else you're serving at the same time. When you're grilling the chicken, don't build too hot a fire and keep part of the grill cool-don't put any fuel under it at all-so you can move the pieces over to it in the (likely) event of flare-ups. And you can broil it if you prefer: adjust the broiling rack so that it is about four to six inches from the heat source and turn the meat as it browns.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or broiler to moderately hot and put the rack about 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their 2 joints to make 3 pieces and discard the tips (or save for stock); you can also cook the wings whole.
- Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
- Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of pepper.
- Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.
- This sauce makes a great dressing for grilled fish as well. It's also good with raw or lightly cooked vegetables.
- Chicken thighs, or leg thigh pieces, are just as good as wings here; the cooking time will be a little longer.
SIMPLE DELICIOUS GRILLED CHICKEN WINGS
This is a quick, easy, and tasty way of making grilled chicken wings. The taste is great and the mess is less. My brother and I came about this recipe through trial and error, and bouncing ideas off each other. We love it! This recipe is more about technique than ingredients. Frozen wings are required or they will overcook. The indirect cook time helps dry the sauce so they are not sloppy. You'll still need napkins, but much less mess on the face and hands.
Provided by the kobers
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 55m
Yield 16
Number Of Ingredients 3
Steps:
- Warm hot sauce and butter in a saucepan over low heat. Mix well after butter has melted.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill wings over direct heat until no longer sticking to the grate, 10 to 15 minutes. Do not peel off wings that are still sticking. Turn wings over and grill until halfway done on the second side, about 10 minutes more.
- Dip wings, 3 or 4 at a time, into the sauce. Place coated wings over indirect heat. Grill until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Place wings in a large bowl. Cover with aluminum foil for 10 minutes or until ready to serve.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 0.2 g, Cholesterol 31.7 mg, Fat 5.2 g, Protein 8.7 g, SaturatedFat 2.5 g, Sodium 396.1 mg, Sugar 0.2 g
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