Killer BBQ Chicken Wings SIX Ways

Killer BBQ Chicken Wings SIX Ways

 

Try one or ALL of these amazing wing recipes on your Arteflame BBQ Grill.  Versatile and delicious, they will be sure to please your hungry guests!  Easy to grill, fun to eat.  Perfect for the BBQ.

Note: many of these recipes work just as well on chicken breasts, ribs, pork or veggies. 

 

 

Classic Buffalo Chicken Wings

 

Our Buffalo Chicken Wing recipe will set a new standard of deliciousness for you.  If you like more heat, you can adjust the recipe to your preference. You can also make your own blue cheese dressing to accompany the wings!

 

Ingredients

Buffalo Wings

• 2 lbs chicken wings
• 1 cup all purpose flour
• 2 cups canola oil or your favorite oil
• salt and black pepper

Buffalo Wing Sauce

• 12 oz Buffalo Wing Sauce or hot sauce of your choice
• 6 oz unsalted butter 1 and 1/2 sticks
• 3 oz honey

Bleu Cheese Dressing

• 4 oz Bleu Cheese
• 1/2 cup sour cream or Greek Yogurt
• 1/2 cup Mayonnaise
• 1/4 cup milk or buttermilk
• 1/4 teaspoon granulated onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

 

Instructions

Buffalo Wing Sauce

• Fire up your Arteflame grill. 
• Place a sauce pan on the flat cooktop. In the sauce pan melt the butter then add the honey. 
• Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
• Throw water on the flat surface to test where the grill is the hottest. You will want your temp to be medium to hot so the sauce will cling really well to the chicken wings. If you let the sauce get too hot it will break and separate into an oily mess!
• Set aside sauce on the cooler surface area until ready to coat wings

Bleu Cheese Dressing

• In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
• Pulse the mixture until all of the bleu cheese has been blended in.
• Add this mixture to the mayonnaise with the remaining bleu cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste)
• You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.

Buffalo Chicken Wings

• Wash all of the chicken wings, then on a cutting board, or smooth surface cut the wings into 3 pieces, either discarding the end wing section of freezing and saving for soup stock.
• Pat dry all wing pieces you will be using.
• Season your flour with salt and pepper (about 1/2 tsp salt and 1/2 tsp black pepper) and dredge chicken wings in the seasoned flour
• Place wings on the hot surface of the grill. Pour oil on the surface of the grill and fry the wings for about 4-5 minutes, then turn them over and cook the other side for about the same time. (You want the wings to get crispy and have a good color).
• Place the cooked wings in the sauce pan with your buffalo sauce and toss them to get a good even coating of buffalo sauce on the wings.
• Serve and enjoy!

 

 

 

Asian Style Garlic Ginger Wings

 

You'll love this easy to make Garlic Ginger Chicken Wing recipe using my favorite mixer; 7UP!!!  Enjoy these delicious wings in less time than getting take out.

 

Ingredients

• 2 lbs chicken wings
• 1/2 cup 7UP
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves grated garlic
• red pepper to taste
• 1/2 teaspoon sea salt
• 1 bunch scallions- diced with green and white separated
• 1 tablespoon cilantro finely chopped

 

Instructions

• Combine all ingredients (except scallion greens and half of the cilantro) including wings in a large bowl. Let wings marinate for approximately 20 minutes to 30 minutes.
• Fire up your Arteflame grill. Throw water on the flat surface of the grill to test where the grill is the hottest. You will want your temp to be medium to hot so the sauce will cling really well to the chicken wings. 
• Place wings on the hot surface of the grill. Pour oil on the surface of the grill to coat it and fry the wings for about 4-5 minutes, then turn them over and cook the other side for about the same time. (You want the wings to get crispy and have a good color Place wings on the outer flat surface of the grill where it is hot.
• Place wings on serving dish, spooning pan sauce over them.
• Garnish with remaining cilantro and scallion greens and serve immediately

 

 

Amazing and delicious. This orange marinade is great on chicken wings, pork or chicken breasts. 

yield: 4 TO 6 SERVINGS

PREP TIME:7 MINUTES

COOK TIME:12 MINUTES

 

INGREDIENTS:

• 2 pounds chicken tenderloins or boneless, skinless chicken breasts, pounded thin or 2 pounds of chicken wings. 
• 1/4 cup olive oil
• 2 teaspoons cornstarch

HONEY SRIRACHA ORANGE MARINADE AND GLAZE

• 1/2 cup freshly squeezed orange juice
• 1/2 cup orange marmalade
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup honey
• 2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
• 1 tablespoons soy sauce (low sodium)
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 2 teaspoons sriracha/Asian hot red chili sauce, more or less to taste
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ginger powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper

GARNISH (OPTIONAL)

• green onions
• orange zest

DIRECTIONS:

1. Whisk the Honey Sriracha Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved the glaze separately.
2. When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes (time permitting).
3. Meanwhile, grease and fire up your Arteflame grill to medium heat, 375 to 450°F.  You can drop some water on the flat surface of the grill to test where the grill is the hottest.  The hottest part is where the water beads up right away.
4. Separate 3 tablespoons from reserved glaze into a small bowl. Add the remaining glaze to a small saucepan and whisk with 2 teaspoons cornstarch. Set aside.
5. Drain the chicken from the marinade and pat dry. Grill the chicken for 5 to 6 minutes per side, or until chicken is cooked through, basting with the 3 tablespoons separated glaze. (An inserted thermometer should read 165 degrees F when chicken is done.)
6. Meanwhile, while the chicken is grilling, place the covered saucepan on the grill and bring to a simmer. Once simmering, remove lid and whisk until thickened. Once thickened, brush the cooked chicken with glaze. Spoon the extra glaze over the plated chicken or use as a dip.
7. Garnish the chicken with orange zest and green onions (optional). It's delicious served over rice. 

 

 

Spicy Beer glazed Chicken Wings

Ingredients

• 2 1/2 lbs chicken wings and drumsticks
•  1/3 cup cornstarch
•  2/3 cup beer
•  1/4 cup soy sauce
•  2 tbs honey
•  1/2 tsp chili powder
•  1/2 tsp garlic powder
•  1/4 tsp red chili flake
•  1/2 tsp salt
•  1 tbs rice wine vinegar

Directions

1. Fire up your Arteflame grill
2. Rinse the chicken wings in cold water and dry well.
3. Sprinkle chicken on all sides with cornstarch and rub to coat.
4. In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten to twenty minutes.
5. Line a baking sheet with aluminum foil.
6. Remove the chicken from marinade and arrange wings on the outside rim and seer for about ten minutes each side.
7. While the chicken is cooking, add the remaining marinade to a pot directly on the outer flat surface of the grill, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
8. Once the marinade has reduced, brush chicken wings with the thickened marinade, turn them over, brush with marinade on the other side.
9. Cook for an additional ten minutes, basting 
10. Allow chicken to grill until cooked through, an additional 10-15 minutes.
11. (Note: the total cooking time for the chicken will be approximately 25-35 minutes, with basting every ten minutes

 

 

 

Spicy Orange Grilled Chicken Wings

 

Spicy Orange Grilled Chicken Wings featuring true orange flavor yet if rushed for time you can substitute a jar of marmalade.

INGREDIENTS

• 2 lb Chicken Wings
• 1 tbsp Oil Your Choice
• Cayenne Pepper to Taste
• Salt to Taste
• Orange Sauce:
• 1/4 cup Orange Juice
• 1 tsp Orange Zest
• 1-2 tbsp Rooster brand Huy Fong Garlic Chili Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1 tsp Apple Cider Vinegar
• 1 tsp Rice Vinegar
• 1 tsp Minced Garlic
• 1/4 tsp Minced Ginger
• 1/8 tsp Sesame Oil
• 2 tsp Tapioca Powder or Corn Starch
• 1/2 tbsp Water

INSTRUCTIONS

• Prepare the sauce by adding the orange juice, orange zest, garlic chili sauce, soy sauce, brown sugar, apple cider vinegar, rice vinegar, garlic, ginger and sesame oil in a large sauce pan.
• Add the tapioca power (or corn starch) to the 1/2 Tbs. water and combine until dissolved. Slowly stir the mixture into the orange sauce and combine. Head over medium high heat on the stove until thickened and slightly boiling. Set aside.
• Pre-heat the grill to 450 degrees. To do this throw water on the flat surface of the grill to test where the grill is the hottest. Where the water beads right off the quickest is where the grill is the hottest. 
• Pat the chicken wings dry and place on your Arteflame grill. Drizzle with the olive oil, salt and cayenne pepper and toss until evenly coated.
• Let grill for 12-15 minutes on each side.
• Remove from the grill and toss with the orange sauce.
• Sprinkle with sesame seeds and green onions.
• Enjoy immediately

 

 

 

Chicken Wings With 9 Spice Dry Rub

 

Spicy Orange Grilled Chicken Wings featuring true orange flavor yet if rushed for time you can substitute a jar of marmalade.

This 9 spice rub is one of our favorites. Full of flavor and good on most meats. Included is a brine recipe for those folks who prefer a juicier chicken or when you are serving chicken breasts only. Either way, this rub you can make ahead of time and store in an airtight container for later 

 

Ingredients

BRINED WINGS

• 1/2 cup kosher salt 3 tablespoons light brown sugar 2 garlic cloves 1 teaspoon whole black peppercorns 1 bay leaf 3 pounds chicken wings, tips discarded and wings split. Brine for up to three hours or overnight. 

DRY RUB

• 1/4 cup dark brown sugar 1/4 cup granulated sugar 1/4 cup sweet paprika 1 tablespoon kosher salt 1 tablespoon granulated onion 3/4 tablespoon black pepper 1/2 tablespoon dry sage 1/2 tablespoon dry mustard 1/2 tablespoon ground ginger 1/2 tablespoon cayenne Canola oil, for brushing the chicken on the grill and Lime wedges, for serving (optional)

DIRECTIONS 

 

Step 1    Brine the wings (optional )

In a large saucepan, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve, about 3 minutes. Let cool to room temperature.

Step 2    

In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.

Step 3    Meanwhile make the rub

In a bowl, mix all of the ingredients together in a medium bowl, except the oil and lime

Step 4 

Fire up your ARTEFLAME grill. Pre-heat the grill to 350-450 degrees. To do this, sprinkle a little water on the flat surface of the grill to test where the grill is the hottest. Where the water beads right off the quickest is where the grill is the hottest. 

Pat the chicken, chicken wings or other meats dry and dredge into the rub mixture. Place the meat on your Arteflame grill. Grill over medium heat turning, until nicely charge and cooked through, about 15 minutes. Serve hot with lime wedges

 

 

 

Korean Chicken Wings With Angry Sauce

 

Ingredients

• 6 pounds chicken wings (about 24), tips discarded and wings split 1/4 cup canola oil Kosher salt Freshly ground pepper 1/3 cup gochujang (Korean chile paste) 2 tablespoons gochugaru (Korean chile powder) 2 tablespoons sugar 1 tablespoon toasted sesame oil 1 tablespoon water 2 teaspoons unseasoned rice vinegar 2 teaspoons soy sauce 2 teaspoons minced peeled fresh ginger 1 teaspoon minced garlic Sesame seeds and thinly sliced scallions, for garnish

DIRECTIONS 

Step 1    

Fire up your ARTEFLAME grill. Pre-heat the grill to 350-450 degrees. To do this, sprinkle some water on the flat surface of the grill to test where the grill is the hottest. Where the water beads right off the quickest is where the grill is the hottest

Coat the wings with the canola oil and season the wings with salt and pepper. Place the wings on the hot area of your Arteflame grill. Let grill for 12-15 minutes one each side until they are cooked through and crisp.

Step 2    

Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper

Step 3    

Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.

Make Ahead

The sauce can be refrigerated overnight. Bring to room temperature before tossing with the wings.

 

 

 Before and After!

Epic Dry Rub Chicken Wings With Creamy Gorgonzola Dip 

 

This dry rub is epic and can be used on chicken pork or even veggies to impart full flavor and a decidedly delicious taste. 

 

INGREDIENTS

EPIC DRY RUB:

• 1/2 Tbsp ancho chile pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp kosher salt
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp paprika
• 3/4 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
• 1/2 tsp dried mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme

WINGS:

• 4 lbs chicken wings, thawed completely if using a frozen bag
• 2 Tbsp vegetable or canola oil

CREAMY GORGONZOLA SAUCE:

• 1/2 cup mayonnaise
• 3-6 Tbsp buttermilk
• 1/4 cup sour cream
• 2 -3 oz crumbled gorgonzola cheese
• 1 clove garlic, grated
• 1/2 Tbsp lemon juice
• 1/4 tsp black pepper
• 1/4 tsp kosher salt

INSTRUCTIONS

MAKE DRY RUB AND CHICKEN WINGS:

• Fire up your Arteflame grill.  
• Combine all dry rub ingredients in a small mixing bowl, set aside.  In a large mixing bowl, add chicken wings and vegetable oil.  Use a rubber spatula to toss gently to coat.
• Sprinkle in about half to 2/3 of the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly.  Feel free to use all the dry rub, but for a coating like in the photos, 1/2-2/3 of the mixture does just fine.
• Add chicken wings to the flat cooktop. Cook for ten to fifteen minutes on each side. Until juices are clear when poked with a fork.

MAKE GORGONZOLA SAUCE:

• To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt.  Process until smooth.  
• Transfer to serving bowl and stir in remaining gorgonzola cheese.  Cover with plastic wrap and refrigerate until ready to use.

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