Chicken Wings With 2 Dipping Sauces Recipes

Steps:

• Zesty Italian Dip:.
• Mix all ingredients.
• Maple Dijon Sauce:.
• Mix all ingredients with a wire whisk.
• Make dips; cover and refrigerate until serving.
• Reheat ready-to-eat wings if necessary; if using frozen wings, bake as directed on package.
• Serve with dips.

Steps:

• Preheat a grill or broiler to moderately hot and put the rack about 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their 2 joints to make 3 pieces and discard the tips (or save for stock); you can also cook the wings whole.
• Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
• Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of pepper.
• Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.
• This sauce makes a great dressing for grilled fish as well. It's also good with raw or lightly cooked vegetables.
• Chicken thighs, or leg thigh pieces, are just as good as wings here; the cooking time will be a little longer.