Grilled Red Hot Wings and Asian Sticky Wings (VERY GOOD)

September 4th, 2008

Red Hot Wings and Asian Sticky Wings (VERY GOOD)

A great one for company is to grill up a big batch of chicken wings, and then toss them in a couple different interesting sauces for people to try. What makes this great for entertaining is that you can grill the wings earlier in the day, and then just heat them up in the oven with the sauces when it's time to serve.

For grilling the wings I keep it simple ... salt, pepper, and paprika ... the sauce can do the rest. NOTE: I highly recommend paprika when you're grilling things that you want to have a char (wings, steaks, etc.). For whatever reason, paprika makes a great crust on an open flame.

When the wings are done I put them into two different over trays (buy this disposable aluminum ones to avoid any messy cleanup later), and then tossed one tray in a Red Hot Sauce and the other in the Asian Sticky Wing Sauce. When it was time to serve, I put them both under the broiler for a couple minutes to brown up the sauces.

The Red Hot sauce came from a Paula Deen recipe I found. (Click here for the recipe) I will say this ... I did NOT add the butter ... I thought it was plenty good without it and it seemed like it would be too buttery if I added it.

The Asian Sticky Wing sauce is one I came across awhile back, and am definitely a big fan. This time all I did was make the sauce and toss it with my grilled wings, but the full recipe gives you oven directions as well. Here's the recipe ...

Asian Sticky Wings

1/2 cup chopped green onion
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili sauce
2 tablespoons oyster sauce
2 tablespoons dark Asian sesame oil
1 teaspoon ground ginger
2 cloves garlic, finely chopped
2 pounds chicken wings, cut in 2 pieces at joint

Heat oven to 450 degrees F. Grease large baking pan.

Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned.

Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over.