Grilled Wings With A Mexican Thai Fusion Hot Sauce Recipes

Steps:

• Heat grill to high with cover closed till you hit about 400 degrees. Toss wings in a few tablespoons of oil and season with salt and pepper on both sides. Place on the grill in single layers and grill until golden brown on both sides about 10 to 12 minutes per side.
• (For those that are not too familiar with grilling, preheating your grill to 400 degrees is a great way to clean your grill before cooking a new item. Simply wait till your covered grill hits 400 degrees and then using a grill cleaning brush, scrub off the chard left overs. Heating your grill up to 400 degrees also creates in my opinion the best heat to start off your grilling as you'll for the most part not want to cover your grill again through out the cooking process. It's also equally as important to watch your wings to make sure your wings aren't being overly chard on the outside, this just comes with practice!).
• Puree the Chipotle peppers in a processor with the adobe sauce that they usually come with. You can buy these Chipotle peppers with adobe sauce in almost any large market. For this recipe you'll only need to buy the smallest can, since this recipe only calls for about 2 to 3 tablespoons worth.
• On a medium heat setting on your stove, combine together the vinegar, orange juice, Dijon mustard, chipotle puree, honey, oil, and peanut butter in a medium sauce pan. Season with salt and pepper, to taste. After cooking the mixture on medium for 5 mins, reduce (allow sauce to thicken) this mixture on a low to medium heat setting for about 10 mins, stirring occasionally. (meaning you'll need to have the sauce pan uncovered during the whole processes to allow the moisture to escape).
• Pour the hot sauce mixture into a large wok or a large pot and bring to a boil(About medium to high stove setting should do the trick). Add the wings in batches (about ten wings depending on how large your wok or pot is) and coat for about 2 minutes making sure that the wings are well coated. Once done, plate them and enjoy!

Steps:

• Cut wings into sections and discard tips. Season with poultry seasoning salt, garlic salt, and black pepper.
• Preheat grill for medium heat and lightly oil the grate.
• Cook wings on the grill, turning occasionally, until skin is golden brown, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from grill; keep grill hot.
• Pour hot sauce into a deep, microwave-safe serving dish; add butter. Heat in a microwave oven until butter is melted, about 1 minute. Stir to combine.
• Dip grilled wings into sauce and return to the hot grill. Cook for 3 minutes. Dip wings in sauce a second time; return to grill and cook 3 to 5 minutes more. Place wings in serving dish with remaining sauce.

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8.
• Make peanut sauce:
• Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Make gai yang sauce:
• Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Prepare grill.
• Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
• Serve wings with sauces and cucumber salad.

Steps:

• Cut chicken wings into 3 sections; discard wing tip sections. Set wings aside., In a small saucepan, bring brown sugar, hot sauce, butter and vinegar to a boil. Reduce heat; simmer, uncovered, until butter is melted and sauce is heated through, 6-8 minutes. Cool., In a large shallow dish, combine sugar and seasonings. Add chicken wings in batches and turn to coat evenly., Grill, covered, over indirect medium heat until juices run clear, 35-45 minutes, turning and basting occasionally with sauce., In a small bowl, combine blue cheese and ranch salad dressing; serve with chicken wings and celery sticks.

Steps:

• Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.

Steps:

• Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
• Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
• Meanwhile, place onion in a bowl of ice water and set aside.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
• Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
• Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.