Ingredients (assumes wings for 6 people)
Each recipe is for 12-18 chicken wings so you’ll need about 100 wings. You’ll also need cooking spray. (Celery, ranch, or blue cheese are optional.)
Buffalo (double this recipe, as you will need some for the BBQ wings)
1.5 cups (12 ounces) hot sauce (I like Texas Pete)
3 tablespoons each garlic powder, onion powder
1/2 cup Worcestershire sauce
2 tablespoons salt
Teaspoon each black pepper, white pepper
1.5 cups (12 ounces) soy sauce
1/4 cup grated ginger
8 garlic cloves
1/4 cup brown sugar
3 scallions, finely chopped
1/2 teaspoon sesame oil (optional)
3 packs, Powdered Char-Sui Marinade (you can find it in the Asian sections of grocery stores or at Asian Grocery Stores – it’s the red stuff that you see on Chinese Spare Ribs)
1 teaspoon salt
1 cup apple cider vinegar
1/2 cup soy sauce
2 tablespoons grated ginger
8 garlic cloves
1 scotch bonnet pepper (or other very hot pepper)
1 teaspoon each, nutmeg, allspice, cinnamon or 3 teaspoons pumpkin pie spice
3/4 cup brown sugar
1 tablespoon salt
BBQ (See Buffalo recipe above for marinade. This is for the finishing BBQ Sauce.)
3/4 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 teaspoon each onion powder, garlic powder
1/2 teaspoon salt, black pepper, white pepper
Time To Cook
Marinating the Wings: Prep Time, 1-1.5 hours
Each of the wing recipes calls for 48 hours of marinating. You can do less, but trust me, the extra time is worth it, so get to the grocery store on Thursday night and make those marinades. Note … you will need to use glass dishes or plastic bags to marinate the wings. Do not use metal bowls as the acids in the marinades can be corrosive. Large Ziplocs are great for marinating, plus it’s easy to toss the wings every day.
For the Buffalo and BBQ marinades, simply combine the hot sauce, Worcestershire sauce and the spices in a large bowl and whisk to break up any clumps of spices. Add the wings and mix well with your hands. Wash your hands, cover the wings with plastic wrap, and marinate in the fridge for 48 hours, turning every 12 hours.
For the Hawaiian Wings, empty 2 bags of the red powder into the bowl and coat each of the wings completely. Toss in the marinade, cover and place in the fridge for 48 hours, turning twice. Wash your hands.
For the Jerk Wings, place all of the ingredients in a blender or Cuisinart and puree. If you don’t want it that hot, use a milder pepper than scotch bonnet or remove the seeds and white parts of the pepper (very carefully – wash your hands immediately after handling one of these). Coat the wings and marinate for 48 hours in the fridge, turning a few times. Wash your hands.
For the Asian Wings, combine all the ingredients, toss and marinate for 48 hours in the fridge, tossing a few times. Wash your hands.
Grilling and finishing the wings: 90 minutes
On Saturday, remove the wings, but reserve the marinades (except for the BBQ wings) in separate bowls. There should even be 1/2 cup of liquid from the dry-marinated Hawaiian Wings.
Turn your gas grill on high and close the lid … if you want to use charcoal, even better. Get your grill to about 450-500 degrees. Spray the wings all over with cooking spray and then spray the grill grates as well. The sugar in the marinades will cause some sticking, but if your grill is hot and lubricated (along with the wings), then you’ll be okay. Carefully grill the wings on each side until the fat begins to crisp up a bit and render. Turn the grill to low and place the fattiest side of the wings down. Close the grill lid and keep the temp at 400-450 degrees. Be very careful not to burn the wings and avoid flare-ups. Place them on the top rack over foil if necessary. The idea is to use your grill like an oven and melt some of the fat away, not to burn your wings.
Once the wings are cooked through (20-30 minutes and the meat should easily pull away from the bone), place them on separate plates. Heat the oven to ‘warm’ or 200 degrees.
Please note … you will now be using marinades that have been in contact with raw chicken for 48 hours. It is absolutely critical that you boil these marinades for at least three minutes to kill any residual bacteria. While the acidic nature of the marinades will assist in this matter, the importance of boiling these marinades to kill bacteria cannot be overstated. If the marinades reduce too much, then add a little water.
For the Buffalo wings, place the reserved marinade in a pan large enough to hold 18 wings and heat to a boil for 3 minutes. If you want them hotter, add cayenne pepper. If you want them less hot, add some butter to smooth the sauce out a bit. Add the wings and toss to coat. Wash the pan and reserve the wings in the warmed oven.
For the Asian Wings, heat the reserved marinade in the large pan to a boil for 3 minutes or until the mixture thickens a bit. Toss the wings and reserve in a warm oven.
For the Jerk Wings, heat the reserved marinade in a pan and (you guessed it) boil for 3 minutes. Toss the wings in the pan and reserve in a warm oven.
For the Hawaiian Wings, add one packet of the Char-Sui marinade, the liquid remaining in the marinade vessel and 1/4 cup water to the pan. Boil until thickened (but at least three minutes) and sticky. Toss the wings in the pan and reserve in a warm oven.
For the BBQ wings, heat the BBQ Sauce in a pan to a boil. Toss the wings and coat thoroughly.
Serve with celery and blue cheese/ranch dressing.
Dallas Wedding Caterers offer their services for special events including Weddings and Ring Ceremonies.
Dallas BBQ Catering also provides perfect BBQ food, reasonably priced and presented in the authentic Texan style.
Call: 972-741-8864 to discuss your BBQ catering needs