Ingredients:
- 2.5 lbs (1.1 kg) chicken wings, separated at the joints (tips discarded, or saved for stock)
- 1 cup (240ml) BBQ sauce (your favourite brand, or homemade)
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (12g) brown sugar, packed
- 1 teaspoon (5ml) smoked paprika
- ½ teaspoon (2.5ml) garlic powder
- ¼ teaspoon (1.25ml) cayenne pepper (optional, for a kick)
- ½ cup (120ml) hot sauce (Frank's RedHot recommended)
- ¼ cup (60ml) unsalted butter, melted
- 1 tablespoon (15ml) white vinegar
- ½ teaspoon (2.5ml) garlic powder
- ¼ teaspoon (1.25ml) cayenne pepper (optional, adjust to taste)
- ½ cup (120ml) soy sauce (low sodium recommended)
- ¼ cup (60ml) mirin (or dry sherry)
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) sesame oil
- 1 clove garlic, minced
- 1 teaspoon (5ml) grated ginger
Instructions:
- Pat the chicken wings dry with paper towels. (Crucial for crispy skin!)
- In separate bowls, whisk together the ingredients for each marinade (BBQ, Buffalo, Teriyaki).
- Divide the wings evenly among the bowls of marinade. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium heat (about 350-400°F / 175-200°C). Clean and oil the grates.
- Remove the wings from the marinade, letting any excess drip off. Place the wings on the grill, leaving space between them.
- Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Flip frequently to prevent burning and ensure even cooking. Baste with reserved marinade during the last few minutes of cooking, if desired.
- Use an instant-read thermometer to ensure the wings are cooked through. Insert the thermometer into the thickest part of the wing, avoiding the bone.
- Remove the wings from the grill and let them rest for 5 minutes before serving.