Grilled Wings With A Mexican Thai Fusion Hot Sauce Recipes

SPICY THAI GRILLED WINGS RECIPE

Steps:

• Prepare Big Green Egg or other grill for direct heat cooking, medium-high temperature of 325⁰ using Lump charcoal.
• Season each wing with Killer Hogs AP rub on both sides
• Place 2 chunks of Hickory wood over hot coals for smoke flavor.
• Arrange wings on cooking grate directly over hot coals. Adjust the grill vents so that temperature remains constant at 325⁰.
• Check the wings every 5-10 minutes to avoid burning. Flip as needed.
• In a small sauce pan add Honey, Sweet Chili Sauce, Soy Sauce, water, lime juice, garlic, and Sriracha sauce.
• Heat over medium-high heat just until simmering.
• In a separate small dish combine corn starch and water. Add to sauce mixture and bring to boil. Remove from heat and cool. (reserve ¼ cup of sauce for garnish)
• After wings have cooked for 25-30 minutes, dunk each wing in the sauce and return to grill.
• Grill an additional 5 minutes on each side and remove from heat.
• Serve the wings with a drizzle of extra sauce and Fresh cilantro and Green Onion.

GRILLED WINGS WITH A MEXICAN-THAI FUSION HOT SAUCE

Steps:

• Heat grill to high with cover closed till you hit about 400 degrees. Toss wings in a few tablespoons of oil and season with salt and pepper on both sides. Place on the grill in single layers and grill until golden brown on both sides about 10 to 12 minutes per side.
• (For those that are not too familiar with grilling, preheating your grill to 400 degrees is a great way to clean your grill before cooking a new item. Simply wait till your covered grill hits 400 degrees and then using a grill cleaning brush, scrub off the chard left overs. Heating your grill up to 400 degrees also creates in my opinion the best heat to start off your grilling as you'll for the most part not want to cover your grill again through out the cooking process. It's also equally as important to watch your wings to make sure your wings aren't being overly chard on the outside, this just comes with practice!).
• Puree the Chipotle peppers in a processor with the adobe sauce that they usually come with. You can buy these Chipotle peppers with adobe sauce in almost any large market. For this recipe you'll only need to buy the smallest can, since this recipe only calls for about 2 to 3 tablespoons worth.
• On a medium heat setting on your stove, combine together the vinegar, orange juice, Dijon mustard, chipotle puree, honey, oil, and peanut butter in a medium sauce pan. Season with salt and pepper, to taste. After cooking the mixture on medium for 5 mins, reduce (allow sauce to thicken) this mixture on a low to medium heat setting for about 10 mins, stirring occasionally. (meaning you'll need to have the sauce pan uncovered during the whole processes to allow the moisture to escape).
• Pour the hot sauce mixture into a large wok or a large pot and bring to a boil(About medium to high stove setting should do the trick). Add the wings in batches (about ten wings depending on how large your wok or pot is) and coat for about 2 minutes making sure that the wings are well coated. Once done, plate them and enjoy!

GRILLED CHICKEN WINGS WITH TWO THAI SAUCES

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8.
• Make peanut sauce:
• Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Make gai yang sauce:
• Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Prepare grill.
• Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
• Serve wings with sauces and cucumber salad.

TAILGATING ASIAN WINGS

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Asian sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.

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.

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.

THAI GRILLED CHICKEN WINGS

Steps:

• Dipping sauce:
• Grind chiles in spice mill to a fine powder. Mix chile powder, fish sauce, lime juice, sesame seeds, and sugar in a medium bowl to dissolve sugar. Adjust with more sugar or lime juice if needed.
• Wings and assembly:
• Prepare grill for medium-high heat. Combine oyster and soy sauces, sugar, oil, and pepper in a large bowl. Add wings; toss to coat. Let sit 20-30 minutes (if allowed to marinate longer, they'll be too salty). Thread 2 flat pieces onto each skewer on a diagonal, spacing about 1/2" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6-8 minutes. Serve with dipping sauce.

GRILLED SPICY THAI CHICKEN WINGS

Steps:

• Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
• In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.