8 Great Chicken Wing Recipes

Combine the olive oil, lemongrass or zest (remove the outer layers of the lemongrass and chop before putting into the food processor), cilantro, garlic, turmeric, sea salt, and pepper in the food processor and pulse until uniformly mixed—you are looking to make a seasoning “paste.”

Reserve about 2 tablespoons to drizzle before serving. In the remainder, marinate the chicken wings for 30 minutes before putting on the grill.

Prepare your grill at 400°F. (We suggest Gold Blend pellets of Red Oak, American Hickory, and Mountain Maple.)

Grill your wings, turning halfway during the process, for approximately 15–18 minutes OR until the internal temperature has reached 170°. Pull the wings off the grill.

Drizzle with the remaining marinade. Add a few sprigs of cilantro for extra color, and serve.

Preheat your pellet grill to 225°F and turn on the Super Smoke feature if your grill has it.

In a large bowl, toss the chicken wings with olive oil until evenly coated. Sprinkle generously with the rub, being sure to cover all the sides thoroughly.

While the grill heats up, let the chicken wings sit with the seasoning for about 15 minutes. This allows the flavors to start to work their way into the meat. Then cook them in the hot grill for about 45 minutes, until the internal temperature reaches 140°F.

Meanwhile, in a Dutch oven, heat the vegetable oil on the stove over medium-high heat until it reaches 350°F.

Remove the chicken from the grill, tent with foil, and increase the grill temperature to 450°F. Very carefully transfer the Dutch oven with the hot oil to the grill.

Pour the buffalo wing sauce into a grill-proof saucepan or bowl and place on the grill to allow it to heat up while you fry the wings.

Fry the wings in the Dutch oven in small batches for 3–5 minutes, until the internal temperature reaches 175°F, which makes for a crispy skin and excellent bite. Remove them from the oil, drain briefly on paper towels, and transfer to a large bowl.

Toss the wings with the warmed sauce. Serve with blue cheese dressing, ranch, and your favorite veggies.

Put the chicken wings in a large, resealable plastic bag and season well with salt.

In a bowl, mix together the jelly and peanut butter. Add the sriracha, Worcestershire sauce, brown sugar and paprika, and mix thoroughly. Pour the marinade into the bag, and massage the bag gently to distribute the marinade over all the chicken wings. Place the bag in the fridge to marinate for at least 2 hours, or preferably overnight.

Heat a grill to medium. Place the wings on the grill and cook, turning them every 2–3 minutes. This should allow the color to develop without burning before the chicken is cooked all the way through. Continue to turn the wings until they are nicely browned with charred areas.

Place on a tray to cool slightly. Sprinkle with chopped peanuts for a textural garnish.

Know your cuts: It’s better to use wings that have been jointed into wingettes and drumettes. A whole, three-joint wing will take longer to cook, and the delicate wing tips burn very easily.

Heat the oil in a large pot and allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix the flour, salt and Rufus Teague Meat Rub in a medium bowl.

Dredge the wings in the flour mixture.

Lightly drop each wing into the hot oil and cook for about 15 minutes, or until wings look nicely browned and crisped. Doing this in batches is recommended, so the oil can retain even heat.

While the wings are cooking, combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium-size saucepan. Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If it is reducing too quickly, add some water to thin it out.

Add the wings into the reduced sauce mixture and coat thoroughly.

Top with jalapeno slices. Enjoy with blue cheese or ranch dressing or even more barbecue sauce.

Combine Stubb’s Original Wing Sauce, olive oil, soy sauce, vinegar, parsley, garlic and oregano in the bowl of a food processor. Pulse until pureed and the mixture forms a thick sauce.

Fold and tuck the wing tips back behind the drummettes, creating triangles. Marinate the chicken for at least two hours, or up to overnight, refrigerated.

Prepare a grill for direct cooking. For a charcoal grill, when the coals are ash-covered, rake or spread them out in the bottom of the grill so the wings can cook directly over the coals. (For a gas grill, fire up the burners so the wings can cook directly over the heat.)

Remove the wings from the marinade and discard the marinade. Grill the wings over direct medium heat, until the wings are brown on the outside and the meat is opaque, about 20 minutes total cooking time, flipping them over once or twice during cooking. Serve warm or at room temperature.

Dissolve salt in 2 quarts cold water in large container. Prick chicken wings all over with fork. Submerge chicken in brine, cover and refrigerate for 30 minutes.

Combine cornstarch and pepper in bowl. Remove chicken from brine and pat dry with paper towels. Transfer wings to large bowl and sprinkle with cornstarch mixture, tossing until evenly coated.

For a charcoal grill: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low.

Clean and oil cooking grate. Grill wings (covered if using gas), thicker skin side up, until browned on bottom, 12 to 15 minutes. Flip chicken and grill until skin is crisp and lightly charred and meat registers 180°F, about 10 minutes. Transfer chicken to platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve.

VARIATIONS:

Grilled BBQ Chicken Wings: Reduce pepper to 1/2 teaspoon. Add 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano and 1/2 teaspoon sugar to cornstarch mixture in step 2.

Grilled Creole Chicken Wings: Add 3/4 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon white pepper and 1/4 teaspoon cayenne pepper to cornstarch mixture in step 2.

Grilled Tandoori Chicken Wings: Reduce pepper to 1/2 teaspoon. Add 1 teaspoon garam masala, ½ teaspoon ground cumin, 1/4 teaspoon garlic powder, ¼ teaspoon ground ginger and 1/8 teaspoon cayenne pepper to cornstarch mixture in step 2.

In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon, and cook over moderately low heat, stirring, until fragrant, about 1 minute.

Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top.

Serve with lime wedges.

Sprinkle dry rub on chicken wings and place in plastic zip bag for 1 hour. Heat grill. In a small bowl combine barbecue sauce, melted butter, honey and hot sauce. Place wings on hot grill and cook for 10–12 minutes. Start basting wings with sauce mixture, turning frequently until chicken is cooked through.