Grilled Hot Wings 3 Ways Recipes

DAD'S GRILLED HOT WINGS

Steps:

• Cut wings into sections and discard tips. Season with poultry seasoning salt, garlic salt, and black pepper.
• Preheat grill for medium heat and lightly oil the grate.
• Cook wings on the grill, turning occasionally, until skin is golden brown, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from grill; keep grill hot.
• Pour hot sauce into a deep, microwave-safe serving dish; add butter. Heat in a microwave oven until butter is melted, about 1 minute. Stir to combine.
• Dip grilled wings into sauce and return to the hot grill. Cook for 3 minutes. Dip wings in sauce a second time; return to grill and cook 3 to 5 minutes more. Place wings in serving dish with remaining sauce.

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.

CRISPY GRILLED CHICKEN WINGS

Steps:

• Preheat your grill to hot. All the burners. Close the cover to allow to heat up. Rinse and pat dry the wings.
• Drizzle the wings with olive oil and coat evenly on all sides.
• Season with sea salt and black pepper.
• Evenly sprinkle the wings with dry rub or seasoning, if using (adjust salt as needed)
• Turn off center two burners (or 1, depending on grill). Leave outside burners set to hot. Place wings on the hot grill over center burners (that should be off) and/or on top shelf rack. Note the wings on the top rack will cook faster. Close the grill.
• At no time should the wings ever be over direct heat/flame. We are indirect cooking them.
• Check the wings at 15 minutes, just to be sure there are no wings too close to the direct flame, you can move around as needed if some get more heat, but don't flip yet. At this point the wings should still look somewhat pale, but not raw.
• Check again at 30 minutes. At this point the top of the wings should have a nice, very light brown color. Flip all the wings over, the bottoms should be golden brown. Any wing that you can't pick up (stuck to the grill still) these may need another 5 minutes or so.
• Check the wings at 45 minutes. Just to be sure nothing is getting too much heat. Swap any around as needed, if some are getting too much.
• At 1 hour, have a medium sized bowl ready. Remove the wings in groups of 4-8. Place into the bowl and drizzle with a small amount of olive oil. Add any seasoning or sauces. Shake well to coat.
• Place the coated wings on the top rack. If your grill doesn't have a top rack, place back in the center of the grill where the burners are off. Continue with remaining wings until all are sauced/seasoned and added back to the grill.
• If all the wings are on the top rack turn on all burners to high. (If not, leave offthe burners where the wings are) close the cover and in increments of 3-5 minutes, check the wings you are cooking until desired crispness is achieved. Remove from the grill, season as needed and serve.

BBQ CHICKEN WINGS 3 WAYS RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
• While grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, Traeger Chicken Rub and salt to taste. Mix to coat both sides of the chicken wings.
• Place the wings on the grill and cook for 35 minutes, turning halfway through. Check the internal temperature of the wings at 35 minutes. The internal temperature should be at least 165℉. However, an internal temperature of 175-180℉ will yield a better texture.
• Meanwhile, make the Franks RedHot Sauce: In a small saucepan over medium heat, combine Franks RedHot, mustard and butter. Cook, stirring occasionally, until the butter is melted and the sauce is just warmed through. Set aside and check on your wings.
• Make the Sriracha Wing Sauce: In a small saucepan over medium heat, combine Sriracha, soy sauce, sesame seed oil and honey. Whisk to combine and cook, stirring occasionally, until sauce is just warmed through. Set aside.
• Remove wings from the grill. Place 1/3 in a large bowl and toss with the Franks RedHot sauce. Toss another 1/3 with the Sriracha sauce. Leave the remaining 1/3 of the wings unsauced and season with extra Traeger Chicken Rub if desired. Serve and enjoy!

WINGS 3 WAYS

Steps:

• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
• Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
• In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
• Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
• When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
• Serve immediately.

HOT WINGS, THREE WAYS

Steps:

• Line a plate with paper towels and have ready. Cut off the very end tips of the chicken wings and discard. Cut the wings in half where the joint bones meet. Make sure the wings are dry. In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat.
• In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer. Shake off any excess coating from the wings and drop the pieces into the hot oil. Cook for 6 to 8 minutes. With a slotted spoon, remove the wings from the pan to a bowl. Toss with 1/2 cup of the sauce of your choice until evenly coated. Serve immediately.
• Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero. In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat.
• Remove from the heat and let cool slightly. Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan. Stored in an airtight container, the syrup will last up to 2 months in the refrigerator. Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
• Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry.
• In a large saute pan over medium heat, add the canola oil. Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes. Add the water and cornstarch mixture, vinegar and honey. Stir until the cornstarch starts to thicken the sauce, a minute or two. Add the sesame oil and red pepper flakes if using. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the sesame seeds.
• In a saute pan over medium heat, add the olive oil. Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer. Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander. Cook until the sauce is reduced a bit, another 3 to 4 minutes. Season with salt and pepper. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.

GRILLED HOT WINGS 3 WAYS

Steps:

• Place a large grill pan over medium-high heat or heat an outdoor grill to high. Brush with olive oil to lightly coat.
• In a large bowl, toss the chicken wings with the 2 tablespoons of olive oil, salt, and pepper. Place the wings on the grill and cook, turning occasionally, until well marked and cooked through, about 10 minutes.
• Place a small saucepan over medium heat and melt the butter. Whisk in the hot sauce and heat through, stirring occasionally. Toss the wings in the Buffalo sauce and garnish with blue cheese, carrots, and celery.
• Place a small saucepan over medium heat and add all of the ingredients except the peanuts and the cilantro. Stir to combine and heat the sauce through, stirring occasionally. Toss with the wings and garnish with the peanuts and cilantro.
• In a small saucepan over medium heat, combine all of the ingredients and heat the sauce through, stirring occasionally. Toss wings in the sauce and serve.

SIMPLE GRILLED HOT WINGS

Steps:

• Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.