In 1964, buffalo wings got their start in Buffalo, New York, when Teressa Bellissimo deep-fried some leftover chicken wings and served them with melted butter and hot sauce. From there, hot wings have traveled the world over, picking up every flavor imaginable. Here’s a Southeast Asian rendition. The wing sauce is made with Thai hot sauce, lime juice, mustard, ginger, coriander, cumin, and cinnamon. The dipping sauce gets flavor from mango chutney and cilantro. The basic idea is the same, however. Hot wings dripping with sticky, spicy sauce and a simple dip to cool the flames.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen
coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 SERVINGS)
For the wings and sauce:
1¼ cups Sweet, Hot, and Sour BBQ Sauce
2 cloves garlic, minced
Juice of 2 small limes or lemons
1 to 2 tablespoons Thai hot sauce (such as sriracha) or Tabasco
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 pounds chicken wings, about 16 whole wings
Oil for coating grill grate
¾ cup (1½ sticks) butter
For the dip:
¾ cup sour cream
¾ cup mayonnaise
¾ cup mango chutney, preferably mild
¼ cup chopped fresh cilantro
2 tablespoons minced onion
Juice of ½ lime
1 small clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1/4 teaspoon ground cumin.

DIRECTIONS
1. For the wings and sauce: In a small saucepan, combine the barbecue sauce, garlic, lime or lemon juice, hot sauce, mustard powder, ginger, coriander, cumin, cinnamon, salt, and pepper. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Remove from the heat and let cool. (The sauce can be made up to 1 week ahead).
2. Cut off and discard the tips from the chicken wings. Cut the wings into 2 pieces through the central joint. Put the wings in a 2- gallon freezer-weight zipper-lock bag (or 2 smaller bags). Add ½ cup of the wing sauce and reserve the rest. Press out the air from the bag and seal the top. Massage the sauce into the meat, then refrigerate for 2 to 8 hours.
3. For the dip: Stir together all of the ingredients in a medium bowl. Refrigerate for up to 4 days.
4. Heat the grill as directed. Remove the wings and dip from the refrigerator about 20 minutes before grilling.
5. Brush and oil the grill grate, then grill the wings until well browned all over and no longer pink in the center near the bones, 8 to 10 minutes per side.
6. Meanwhile, melt the butter in a large disposable aluminum pan on the side of the grill (or in a saucepan over a separate burner). Stir in the remaining wing sauce until combined. Toss the grilled wings with the sauce in the pan, or put the wing sauce in a big bowl and toss with the wings until fully coated. Serve warm.

   

This entry was posted on Friday, November 11th, 2011 at 6:28 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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