Poultry

Grilled Chicken Wings

DSC_4092_2We had an incredibly unhealthy and delicious labour day weekend, and I decided to start off with chicken wings and chocolate crème brulee (post to come later). It was probably weird to follow bar food with a fancy dessert, but I would do it again!

I started out with the same base recipe that I used the last time I tried making wings. It is an Alton Brown recipe, and those usually never fail. We decided to change it up by grilling the wings instead of putting them under the broiler this time. I looked up a few different recipes for grilling wings and noticed that none of them included the extra step of steaming the wings and then allowing them to dry for an hour or so before grilling. This was included in the Alton Brown recipe before putting them in the oven because it allows the wings to get crispier. I decided to keep that step for these wings for two reasons: (1) I like crispy wings and (2) raw chicken wings are kind of disgusting and bloody after you cut them apart so I like the steaming step since it cleans them up before you put them on the grill.

These turned out to be delicious! They were not quite as crispy as they were the last time when I put them under the broiler, but I think we could have just made the grill a bit hotter if we wanted that same end result. I made two different super simple wing sauces (recipes below), and overall it was an amazing meal! I highly recommend grilled wings.
DSC_4086_2Grilled Chicken Wings
12 whole chicken wings
2 Tablespoons butter, melted
2 cloves garlic, minced
¼ cup Frank’s red hot sauce
¼ cup Franks buffalo hot sauce
¼ cup Ranch dressing
1 Tablespoon Rice vinegar

Remove the tips of the wings with some kitchen shears and discard. Using the shears, separate the wings at the joint.

Fill a large pot with about ½ inch of water. Cover, and bring the water to a boil over high heat. Place the wings into the pot, cover, and reduce the heat to medium and continue to steam for 10 minutes. You can also put them in a steamer basket, but I didn’t have one. Remove the wings and pat dry with paper towel. Lay them out on a sheet pan lined with parchment paper and place in the refrigerator for an hour or until you are ready to grill.

Grill the wings over medium-high heat for 3-4 minutes per side until the meat is cooked through, and the skin is golden brown.

To make the first barbeque sauce, combine the melted butter, garlic, and Frank’s red hot sauce in a large bowl. Add half of the wings and toss to coat.
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DSC_4069_2For the second sauce, combine the Buffalo hot sauce, Ranch dressing, and rice vinegar in another large bowl. Add the remaining wings and toss to coat.
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Grilled Chicken Wings
Total time: 
Serves: 2-4
 
Ingredients
  • 12 whole chicken wings
  • 2 Tablespoons butter, melted
  • 2 cloves garlic, minced
  • ¼ cup Frank’s red hot sauce
  • ¼ cup Franks buffalo hot sauce
  • ¼ cup Ranch dressing
  • 1 Tablespoon Rice vinegar
Instructions
  1. Remove the tips of the wings with some kitchen shears and discard. Using the shears, separate the wings at the joint.
  2. Fill a large pot with about ½ inch of water. Cover, and bring the water to a boil over high heat. Place the wings into the pot, cover, and reduce the heat to medium and continue to steam for 10 minutes. You can also put them in a steamer basket, but I didn’t have one. Remove the wings and pat dry with paper towel. Lay them out on a sheet pan lined with parchment paper and place in the refrigerator for an hour or until you are ready to grill.
  3. Grill the wings over medium-high heat for 3-4 minutes per side until the meat is cooked through, and the skin is golden brown.
  4. To make the first barbeque sauce, combine the melted butter, garlic, and Frank’s red hot sauce in a large bowl. Add half of the wings and toss to coat.
  5. For the second sauce, combine the Buffalo hot sauce, Ranch dressing, and rice vinegar in another large bowl. Add the remaining wings and toss to coat.

 

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