Best Grilled Chile Wings Recipes

Chicken Wings With Thai Sweet & Hot Chili Glaze image

Provided by LAURIE

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

Steps:

Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
Trim excess skin from the edges of the wings.
Lightly brush or spray with the oil, and season with salt and pepper to taste.
Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
Serve warm.

Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint image

Provided by Guy Fieri

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup kosher salt
1 tablespoon honey
4 cloves garlic, peeled and smashed
One 1-inch piece of ginger, peeled and smashed
5 pounds chicken wings, separated at joint, tips discarded
1/2 cup rice wine vinegar
1/4 cup sugar
1 tablespoon soy sauce
1 cup (about 10 pieces) Medjool dates, split lengthwise, pits removed and finely diced
4 to 5 scallions, cut thinly on the bias
1 Fresno chile, halved lengthwise and finely sliced
Canola oil, for grilling
Kosher salt and freshly cracked black pepper
3 tablespoons smoked paprika
2 tablespoons toasted sesame oil
1/4 cup lightly packed fresh cilantro leaves, chopped
1/4 cup lightly packed fresh mint leaves, chopped

Steps:

Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.
Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy. Stir well until the sugar dissolves. Add the dates, scallions and chile to the mixture. Set aside while you cook the wings. Once the wings have brined, drain and set out on kitchen towels to dry well.
Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface. Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the grill and cook for 17 to 20 minutes, turning halfway through, so they brown evenly all over and cook through.
When done, remove the wings to a large bowl. Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve.