Customizable Grilled Chicken Wings
- Place chicken wings in a large resealable plastic bag set in a shallow dish. Add buttermilk and hot sauce. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning bag occasionally. Drain wings, discarding bag and buttermilk mixture. Pat wings dry with paper towels. Place wings in a new large resealable plastic bag.
- Sprinkle desired Wings Rub over chicken wings; seal bag. Shake bag to coat wings with seasonings. If desired, chill for 6 to 24 hours.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place half of the chicken wings on grill rack over drip pan. Cover and grill for 20 to 25 minutes or until chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place half of the wings on grill rack over burner that is off. Cover and grill as above.) Place wings in a shallow baking pan. Keep warm in a 300 degrees F oven while grilling the remaining wings.
- If necessary, transfer wings to an extra-large bowl. Drizzle with desired Wings Sauce; toss gently to coat. Spoon wings into a serving bowl or onto a platter. Serve with desired Wings Dip(s) and carrot and celery sticks.
From the Test Kitchen
Savory: In a small bowl stir together 1 tablespoon dried oregano, crushed; 1 tablespoon cayenne pepper; 1 tablespoon ground black pepper; and 1 teaspoon garlic powder.
Cajun: In a small bowl stir together 1 tablespoon ground black pepper; 1 teaspoon dried thyme, crushed; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; and 1/2 teaspoon salt.
Chili: In a small bowl stir together 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper.
BBQ: In a small bowl stir together 1 tablespoon packed brown sugar, 1 tablespoon chili powder, 2 teaspoons onion powder, 2 teaspoons garlic salt, 2 teaspoons paprika, 1 teaspoon dry mustard, and 1 teaspoon cayenne pepper.
Blue Buffalo: In a small saucepan combine 1 cup bottled cayenne pepper sauce (Frank's Red Hot®), 1/2 cup butter, 1/4 cup white wine vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder. Cook over medium heat until butter is melted; cool. Stir in 1/4 cup finely crumbled blue cheese (1 ounce).
Korean Heat: In a small saucepan combine 1/2 cup Asian chili sauce (Sriracha sauce) or Asian chili paste (sambal oelek), 1/3 cup packed brown sugar, 3 tablespoons soy sauce, and 3 tablespoons rice vinegar. Cook and stir over medium heat for 5 minutes. Remove from heat. Stir in 1 teaspoon toasted sesame oil.
Louisiana Beer: In a small saucepan cook 1/4 cup chopped onion and 1/4 cup chopped red sweet pepper in 1 tablespoon hot vegetable oil over medium heat about 4 minutes or until tender. In a small bowl stir together 1/2 cup beer, 1/2 cup cold water, 1 tablespoon cornstarch, 1 tablespoon Cajun seasoning, and 1/4 teaspoon salt; add to onion mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Chimichurri: In a blender or food processor combine 2 cups fresh Italian (flat-leaf) parsley leaves, 3/4 cup fresh cilantro leaves, 1/2 cup red wine vinegar, 1/2 cup olive oil, and 4 cloves garlic. Cover and blend or process until nearly smooth. Transfer to a serving bowl; stir in 1/2 teaspoon salt and1/2 teaspoon crushed red pepper .
Fresh Chive Ranch: In a small bowl whisk together 1/2 cup sour cream, 1/3 cup buttermilk, 2 tablespoons snipped fresh chives, 2 teaspoons lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
Blue Cheese: In a small bowl whisk together 1 cup mayonnaise, 1 cup crumbled blue cheese (4 ounces), 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1/4 teaspoon garlic salt, and 1/4 teaspoon celery seeds.
Creamy Parmesan: In a small bowl stir together 3/4 cup mayonnaise; 1/4 cup sour cream; 3 tablespoons grated Parmesan cheese; 2 tablespoons white wine vinegar; 2 cloves garlic, minced; 1/2 teaspoon dried Italian seasoning, crushed; and 1/4 teaspoon ground black pepper.
Wasabi Avocado: In a small bowl whisk together 3/4 cup mayonnaise, 1/2 cup mashed avocado, 1/4 cup sour cream, 1/4 cup snipped fresh cilantro, 1 tablespoon wasabi paste, 1 tablespoon rice wine vinegar, and 2 teaspoons Asian chili sauce (Sriracha sauce).
Tzatziki: In a small bowl stir together 1 cup plain Greek yogurt; 1 cup seeded and chopped cucumber; 1/2 cup sour cream; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon snipped fresh mint or dill; 4 cloves garlic, minced; and 1/2 teaspoon salt. If desired, stir in additional lemon juice to taste.