Chicken Wings 3 Ways
- Print
Ingredients
Wings- 18 Whole chicken wings, or 36 separated drums and flats
- Salt
- Avocado oil
- Ranch dressing, for serving
- 1/2 cup Jerk seasoning
- 1/2 cup Maple syrup
- 1/2 cup Cilantro, chopped
- Salt, to taste
- 1/2 cup Honey
- 3 tbs Harissa
- 1/4 cup Chives, chopped
- Salt, to taste
- 1/2 cup Thai curry paste
- 3 tbs Tamarind paste
- 2 tbs Brown sugar
- 2 Serrano peppers, thinly-sliced
- Salt, to taste
Instructions
- Place all 18 wings on a sheet pan with a wire rack or lined with paper towel. Let the wings dry, then season with salt and pepper, and allow to chill in the fridge for 4-24 hours.
- To prepare sauces, in a small bowl, whisk the jerk seasoning and maple syrup together then salt to taste. Whisk the honey and harissa together in another small bowl and salt to taste. In a third small bowl, whisk the Thai curry paste, tamarind paste, and brown sugar together then salt to taste. Set sauces aside.
- Prepare your grill for medium-high heat. Drizzle wings with avocado oil and place on the grill. Grill for about 5-7 minutes skin side down. Until the skin in golden brown and crispy. Flip the wings and grill for another 7-10 minutes.
- Once wings are almost fully cooked, brush sauces onto wings. Each sauce gets brushed onto 6 whole wings (or 12 separated drums and flats). Once the sauce is caramelized and the wings have grilled for about 20-30 minutes total, remove them from the grill and toss in whatever remaining sauce you have.
- Transfer wings onto a serving platter. Finish the jerk wings with sliced serrano peppers, the honey harissa wings with chives, and the Thai curry tamarind wings with cilantro. Serve with ranch for dipping.
Notes
Recipe courtesy of Lee Kalpakis