GRILLED CHICKEN WINGS RECIPES

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TERIYAKI CHICKEN WINGS RECIPE | TYLER FLORENCE | FOOD NETWORK



Teriyaki Chicken Wings Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     appetizer

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 cocktail servings

Number Of Ingredients 14

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
  • Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE RECIPE | JEFF ...



Grilled Chicken with Alabama White BBQ Sauce Recipe | Jeff ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 4 hours 0 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup sugar
3/4 cup kosher salt 
One 5-pound chicken, quartered 
2 tablespoons cornstarch 
1 tablespoon vegetable oil 
Alabama White BBQ Sauce, recipe follows
1 cup mayonnaise
1/4 cup apple cider vinegar 
1 tablespoon prepared horseradish 
1 teaspoon Dijon mustard 
1 teaspoon freshly ground black pepper 
Salt

Steps:

  • Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
  • Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
  • Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
  • Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
  • Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.

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