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Chicken Wings Two Ways

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Servings: 0
Ingredients Method

Ingredients
  

Ingredients for wings:
  • 2 lbs. Chicken Wings - drenched if you can fine, otherwise regular wings
  • 2 tbsp. Holy Smoke Smoked Olive Oil or Extra-Virgin Olive Oil
  • Sea Salt and Freshly Ground Holy Smoke Smoked Pepper - to taste
  • Cut Carrots and Celery - into 2" to 3" length
  • Blue Cheese Dressing - from the store
Ingredients for Buffalo Sauce:
  • 2/3 Cup Hot Pepper Sauce I used Frank's Red Hot
  • 1/2 Cup Unsalted Butter - cold
  • 1 1/2 Tbsp. Apple-Cider Vinegar
  • 1 tsp. Worcestershire Sauce
  • 1/8 tsp. Cayenne Pepper
  • 1/2 tsp Granulated Garlic
  • Salt to taste
Ingredients for Ginger Soy Glaze:
  • 2/3 Cup Dark Brown Sugar
  • 1/2 Cup Soy Sauce - low salt - if desired
  • 1/4 Cup Water
  • 2 Tbsp. Apple Cider Vinegar
  • 2 Tbsp. Rice Vinegar
  • 1/2 tsp. minced ginger or 2 tsp. powder
  • Freshly Ground Black Pepper - to taste

Method
 

Instructions Wings:
  1. In a large bowl, place the wings in the bowl and cover with the olive oil and salt and pepper.
  2. Lay the chicken wings on the grill. Close the lid on the grill, turning often, until golden, about 10 to 15 minutes. Every grill is different, so as the wings are cooking, check for the doneness.
  3. Also, when the wings are close to done, brush the sauce on the wings. Split the sauces between half of the wings. The presentation will be a crowd-pleaser. When the wings are done. Place them on a platter, with the wings on both ends and the sauces in the middle.
Instructions for Buffalo Sauce:
  1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, granulated garlic, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. When the liquid bubbles on the sides of the pot, remove the sauce from the heat. Stir with the whisk and then set aside.
Instructions for Ginger Soy Glaze:
  1. Stir brown sugar, soy sauce, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half about 30 minutes. Add more water if the mixture gets too thick. Set aside.
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