Preview Mode Links will not work in preview mode

Barbecue Secrets

Recipe of the Week: The Wings Variations

Jun 2, 2012

Chicken wings are so easy to grill or barbecue. To trim them, just cut the wing tips off and discard them. I like to leave the wing/drummettes together, but you can separate them if you like.

Flavor the wings with your favorite rub or marinade. On the grill, cook them for 15 - 20 minutes using medium direct heat, turning them regularly, until they’re almost charred, basting them with your favorite barbecue sauce for the last few minutes of cooking.

To barbecue them, prepare your smoker for barbecuing, bringing the temperature up to 200–220˚F | 95–100˚C. Cook the wings for about an hour with hickory, mesquite, or fruitwood as a flavoring agent, and then crisp them up on a grill and give them a last-minute coating of barbecue sauce if you like.

Fiery Southwestern Wings: Make a simple rub with 1 part powdered chipotles, 1 part ancho chile powder, and 1 part garlic salt. Grill the wings till they’re crispy, and finish them with a drizzling of olive oil, a pinch of kosher salt, and a squeeze of lemon.

Teriyaki Wings: Marinate the wings in teriyaki sauce for 2 hours. Grill them till they’re crispy, basting them with more sauce. Finish them with extra sauce and a sprinkle of toasted sesame seeds.

Buffalo–Style Grilled Wings: Melt 1/4 cup | 50 ml of butter and add 1/2 cup | 125 mL of Louisiana–style hot sauce (Franks, Tabasco, etc.). Salt and pepper the wings and grill them till they’re crispy. Take the wings off the grill and immediately toss them in the butter/hot sauce mixture. Serve them with blue cheese dressing and celery and carrot sticks. Lemon Dijon

Rosemary Wings: Season the wings with salt and pepper and coat them with Dijon mustard. Sprinkle them with dried rosemary and a very light dusting of cayenne. Grill them until they’re crispy, season them with a little more salt and pepper, and squeeze a lemon over them just before serving.

Cumin Seed Wings: Season the wings, coat them with mustard, sprinkle them with your favorite grilling rub, and coat them lightly with cumin seeds. Grill them till they’re crispy, drizzle them with olive oil, and season them with salt and pepper.