STEP 1: Grill ‘Em Up
- 3 pounds chicken wings
- 2 teaspoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Dry each wing well with paper towels. Toss together wings and oil in a large bowl. Sprinkle with salt and pepper, and toss to coat.
- Place chicken over unlit side of grill, and grill with lid closed 15 minutes on each side. Transfer chicken to lit side of grill, and grill with lid open 10 to 12 minutes or until skin is crispy and lightly charred, turning every 2 to 3 minutes. Toss wings immediately with desired sauce. Let stand, tossing occasionally, 5 minutes before serving.
STEP 2: Sauce ‘Em Up!
Alabama White Sauce
- 1/3 cup mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon prepared horseradish
- 4 teaspoons apple cider vinegar
- 2 teaspoons Creole mustard
- 1 teaspoon coarsely ground pepper
- 1/4 teaspoon sugar
- 1 garlic clove, finely grated
PreparationWhisk ingredients together. Use as a drizzle or toss wings in sauce to coat. Yields about 2/3 cup.
Buttery Nashville Hot Sauce
- 1/4 cup butter, melted
- 3 to 4 tsp. ground red pepper
- 2 teaspoons dark brown sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
Cook butter, ground red pepper, brown sugar, salt, paprika, and garlic powder in a small saucepan over medium heat, stirring constantly, 1 minute or until fragrant. Remove from heat, and stir in vinegar. Toss wings in sauce to coat. Yields about 1/3 cup
Vietnamese Peanut Sauce
- 3 large garlic cloves, finely chopped
- 1 tablespoon vegetable oil
- 1/3 cup fish sauce
- 1/3 cup firmly packed light brown sugar
- 2 to 3 tsp. Asian chili-garlic sauce
- 3 tablespoons finely chopped toasted peanuts
- 1/4 cup torn cilantro and mint leaves
Sauté garlic in oil in a small saucepan over medium heat 1 to 2 minutes or until golden. Stir in fish sauce, brown sugar, and chili-garlic sauce. Bring to a simmer over medium heat, and stir occasionally for 4 to 5 minutes or until thickened and reduced to about 1/2 cup. Stir in peanuts. Toss wings in sauce to coat. Sprinkle coated wings with cilantro and mint leaves.
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