Best 2 Wings 3 Ways Recipes

BBQ CHICKEN WINGS 3 WAYS RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
• While grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, Traeger Chicken Rub and salt to taste. Mix to coat both sides of the chicken wings.
• Place the wings on the grill and cook for 35 minutes, turning halfway through. Check the internal temperature of the wings at 35 minutes. The internal temperature should be at least 165℉. However, an internal temperature of 175-180℉ will yield a better texture.
• Meanwhile, make the Franks RedHot Sauce: In a small saucepan over medium heat, combine Franks RedHot, mustard and butter. Cook, stirring occasionally, until the butter is melted and the sauce is just warmed through. Set aside and check on your wings.
• Make the Sriracha Wing Sauce: In a small saucepan over medium heat, combine Sriracha, soy sauce, sesame seed oil and honey. Whisk to combine and cook, stirring occasionally, until sauce is just warmed through. Set aside.
• Remove wings from the grill. Place 1/3 in a large bowl and toss with the Franks RedHot sauce. Toss another 1/3 with the Sriracha sauce. Leave the remaining 1/3 of the wings unsauced and season with extra Traeger Chicken Rub if desired. Serve and enjoy!

HOT WINGS, THREE WAYS

Steps:

• Line a plate with paper towels and have ready. Cut off the very end tips of the chicken wings and discard. Cut the wings in half where the joint bones meet. Make sure the wings are dry. In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat.
• In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer. Shake off any excess coating from the wings and drop the pieces into the hot oil. Cook for 6 to 8 minutes. With a slotted spoon, remove the wings from the pan to a bowl. Toss with 1/2 cup of the sauce of your choice until evenly coated. Serve immediately.
• Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero. In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat.
• Remove from the heat and let cool slightly. Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan. Stored in an airtight container, the syrup will last up to 2 months in the refrigerator. Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
• Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry.
• In a large saute pan over medium heat, add the canola oil. Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes. Add the water and cornstarch mixture, vinegar and honey. Stir until the cornstarch starts to thicken the sauce, a minute or two. Add the sesame oil and red pepper flakes if using. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the sesame seeds.
• In a saute pan over medium heat, add the olive oil. Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer. Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander. Cook until the sauce is reduced a bit, another 3 to 4 minutes. Season with salt and pepper. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.