Grilled Chicken Wings

It's easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.



by 6  people


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Ingredients
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    2   pounds 
    chicken wings (about 10 whole wings), split at the wing joints as shown below (discard the wingtips or save for stock)
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    Kosher salt and freshly ground black pepper
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    Oil for the grill
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    1   
    sauce recipe -- choose from the following:
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    Buffalo-Style Sauce with Rosemary & Lemon
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    Spicy Peanut Sauce
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    Asian-Style Barbecue Sauce
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    Honey-Mustard Thyme Sauce
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    Scallion-Jalapeno Salsa
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    or Sweet & Sour Orange Glaze
Buffalo-Style Sauce with Rosemary & Lemon
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    1/3  cup 
    Frank's Red Hot Original sauce
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    1/4  cup 
    unsalted butter, melted
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    1   teaspoon 
    chopped fresh rosemary
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    Finely grated zest of 1 lemon
Spicy Peanut Sauce
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    3   tablespoons 
    smooth peanut butter, preferably natural
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    2   tablespoons 
    soy sauce
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    2   tablespoons 
    honey
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    2   tablespoons 
    peanut or canola oil
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    2   tablespoons 
    rice vinegar
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    1   tablespoon 
    finely diced lemongrass
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    2   teaspoons 
    Thai chile sauce (I like Sriracha)
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    1   cup 
    chopped fresh cilantro
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    1   cup 
    chopped fresh mint
Asian-Style Barbecue Sauce
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    1/4  cup 
    tomato ketchup
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    2   tablespoons 
    soy sauce
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    1   tablespoon 
    light brown sugar
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    1   tablespoon 
    rice vinegar
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    4   
    scallions (both white and green parts), trimmed and thinly sliced
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    Large pinch dried red chile flakes
Honey-Mustard Thyme Sauce
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    1/4  cup 
    whole-grain mustard
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    1/4  cup 
    honey
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    2   tablespoons 
    finely diced shallots (from 1 small shallot)
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground black pepper
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    2   teaspoons 
    chopped fresh thyme
Scallion-Jalapeno Salsa
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    18   
    scallions (both white and green parts), trimmed and thinly sliced
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    1/2  
    fresh jalapeno, cored, seeded, and finely diced; more to taste
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    1/4  cup 
    extra-virgin olive oil
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    Kosher salt and freshly ground black pepper
Sweet & Sour Orange Glaze
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    1/2  cup 
    sweet orange marmalade
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    2   tablespoons 
    plus 2 teaspoons rice vinegar
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    1   tablespoon 
    soy sauce
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    1 1/2  teaspoons 
    Thai chile sauce (I like Sriracha)

Directions
1.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 teaspoon salt and 1/4 teaspoon pepper.
2.
Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they're browned and crisp and completely cooked through, about 20 minutes; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.
3.
As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings. Serve immediately on a platter and with plenty of napkins.
Buffalo-Style Sauce with Rosemary & Lemon:

1.
In a small bowl, whisk the hot sauce, butter, rosemary, and lemon zest.
Spicy Peanut Sauce:

1.
Combine the peanut butter, soy sauce, honey, oil, vinegar, lemongrass, chile sauce, half of the cilantro, and half of the mint in a mini or standard food processor. Process until smooth. The sauce should be slightly loose but still thick enough to coat the wings; if it isn't, add 1 or 2 tablespoons of water and process again to loosen it. (The sauce thickens as it sits, so leave it in the processor and if necessary, thin it again just before using.) Reserve the remaining cilantro and mint to sprinkle on the wings after tossing.
Asian-Style Barbecue Sauce:

1.
In a small bowl, whisk the ketchup, soy sauce, brown sugar, rice vinegar, half of the scallions, and the chile flakes. Reserve the remaining scallions to sprinkle on the wings after tossing.
Honey-Mustard Thyme Sauce:

1.
In a small bowl, whisk the mustard, honey, shallots, salt, pepper, and half of the thyme. Reserve the remaining thyme to sprinkle on the wings after tossing.
Scallion-Jalapeno Salsa:

1.
In a small bowl, whisk the scallions, jalapeno, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Taste and add more salt, pepper, and diced jalapeno, if needed; the salsa should be spicy but not overrpowering. Let sit for at least 30 minutes and up to 2 hours before serving.
Sweet & Sour Orange Glaze:

1.
In a small bowl, whisk all the ingredients. Toss with the grilled wings.
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