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Grilled Chicken Wings Recipe

House Home Photo Grilled Chicken Wings Recipe

Broiled or barbecued instead of deep-fried, and seasoned with homemade hot sauce spiked with plum sauce and brown sugar, these crispy, tangy, spicy wings — from New York's Blue Ribbon restaurants — are perfect for a summer backyard party or casual dinner.

Yield: 
4 servings
Ingredients: 

Grilled Chicken Wings
8 chicken wings (about 1-3/4 lb.)
Perfect Roast Seasoning (see below) or kosher salt and freshly ground black pepper
2 tbsp Blue Ribbon Hot Sauce (see below) or your favourite bottled hot sauce
2 tbsp unsalted butter, melted
1 tbsp Chinese plum sauce
1-1/2 tsp light brown sugar
1/4 cup sour cream
1/4 cup crumbled blue cheese

Perfect Roast Seasoning
1/4 cup plus 2 tbsp kosher salt
3 tbsp freshly ground black pepper
1-1/2 tbsp dried thyme

Blue Ribbon Hot Sauce
3 cups distilled white vinegar
3-4 red, orange, or yellow habanero chilies, to taste, trimmed and sliced
2 tbsp salt
1 lb. carrots, trimmed, peeled, and roughly chopped

Instructions: 

Grilled Chicken Wings

Step 1: Sprinkle the chicken wings with the seasoning (see below). Let rest for 20 minutes.

Step 2: In the meantime, preheat the broiler or grill.

Step 3: In a small bowl, mix together the hot sauce (see below), butter, plum sauce, and brown sugar. Set aside half of the hot sauce.

Step 4: Broil or grill the wings, turning once, for 20 minutes. Slather the wings with the remaining half of the hot sauce mixture, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10-15 minutes longer, turning once. Using a clean utensil, brush the wings with the reserved hot sauce mixture before serving.

Step 5: To make the dressing, mix together the sour cream and blue cheese. Serve with the wings.

Perfect Roast Seasoning

Step 1: Combine the salt, pepper, and thyme and store in a covered container.

Blue Ribbon Hot Sauce

Step 1: Combine the vinegar, chilies, and salt in a large nonreactive pot over medium-high heat. Bring to a boil. Let the mixture cool, then purée in a blender and strain.

Step 2: While the peppers are cooking, in a separate pot combine the carrots with water to cover. Simmer until very tender but not overcooked, about 10 minutes. Drain well. Purée the carrots in the blender until smooth (you do not need to strain them), then stir into the strained vinegar mixture. If it’s too spicy-hot, thin it down with a little water.

Step 3: Use immediately, or transfer the hot sauce to airtight, sterile jars or bottles and refrigerate.

Reprinted with permission from the Bromberg Bros. Blue Ribbon Cookbook (2010 Clarkson Potter) by Bruce Bromberg, Eric Bromberg and Melissa Clark.

Photo Bromberg Brothers Blue Ribbon Cookbook

Photographer: 

Quentin Bacon

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