1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Dry each wing well with paper towels. Toss together wings and oil in a large bowl. Sprinkle with salt and pepper, and toss to coat.
2. Place chicken over unlit side of grill, and grill, covered with grill lid, 15 minutes on each side. Transfer chicken to lit side of grill, and grill, without grill lid, 10 to 12 minutes or until skin is crispy and lightly charred, turning every 2 to 3 minutes. Toss wings immediately with desired sauce. Let stand, tossing occasionally, 5 minutes before serving.
Alabama White Sauce
1/3 cup mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon prepared horseradish
4 teaspoons apple cider vinegar
2 teaspoons Creole mustard
1 teaspoon coarsely ground pepper
1/4 teaspoon sugar
1 garlic clove, finely grated
Whisk together mayonnaise, chives, horseradish, vinegar, Creole mustard, pepper, sugar, and garlic.
Buttery Nashville Hot Sauce
1/4 cup butter, melted
3 to 4 tsp. ground red pepper
2 teaspoons dark brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 tablespoon apple cider vinegar
Cook butter, ground red pepper, brown sugar, salt, paprika, and garlic powder in a small saucepan over medium heat, stirring constantly, 1 minute or until fragrant. Remove from heat, and stir in vinegar.
Vietnamese Peanut Sauce
large garlic cloves, finely chopped
1 tablespoon vegetable oil
1/3 cup fish sauce
1/3 cup firmly packed light brown sugar
2 to 3 tsp. Asian chili-garlic sauce
3 tablespoons finely chopped toasted peanuts
1/4 cup torn cilantro and mint leaves
Sauté garlic in oil in a small saucepan over medium heat 1 to 2 minutes or until golden. Stir in fish sauce, brown sugar, and chili-garlic sauce. Bring to a simmer over medium heat, and simmer, stirring occasionally, 4 to 5 minutes or until thickened and reduced to about 1/2 cup. Stir in peanuts. Sprinkle coated wings with cilantro and mint leaves.
Originally Submitted
7/5/2015
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