Barbecued Wings with Dipping Sauces

Barbecued Wings with Dipping Sauces

 

4-5 lbs. fresh chicken wings, flats & drums separated, tips removed

1 tablespoon minced garlic

Montreal Steak Seasoning, to taste

1 cup sweet BBQ sauce

1 ½ cups Frank’s Red-Hot Sauce

 

In a large shallow plastic container with a sealing lid, place chicken wings in a single layer. Add garlic, pepper, and seasoning. Toss them with your hands to coat well.

Add BBQ sauce and hot sauce. Toss with your hands to make sure every wing is fully coated.

Refrigerate for at least 2 hours, or overnight. Every few hours, shake the container to move the wings around in the marinade.

When ready to grill, heat grill to 400 degrees. Lower temperature to medium low (around 300) and grill wings for about 20-25 minutes, turning frequently, until juices run clear and meat is no longer pink. Don’t walk away from the grill. They WILL catch on fire and burn.

Serve with your favorite wing dipping sauce.

 

Cilantro Lemon Dipping Sauce

1/2 cup cilantro

2 cloves garlic

3/4 cup plain yogurt

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp water

Kosher salt and fresh-ground pepper, to taste

 

Garlic Parmesan Dipping Sauce

1/2 cup mayonnaise

1/2 cup sour cream

2 cloves garlic, minced

1/3 cup Parmesan cheese freshly grated

2 tbsp parsley

2 tbsp white vinegar

Kosher salt and fresh-ground pepper, to taste

 

Smoked Paprika Aioli

1/2 cup mayonnaise

1/2 cup yogurt

1 tsp smoked paprika

1 tbsp lime juice

2 cloves garlic, minced

Kosher salt and fresh-ground pepper, to taste

 

Cilantro Lemon Dipping Sauce

Finely chop cilantro and add garlic set aside.

In a bowl, mix yogurt with olive oil, lemon juice and water. Add in cilantro and minced garlic. Season with salt and pepper, to taste.

 

Garlic Parmesan Dipping Sauce

Mix mayonnaise, Parmesan and sour cream in a bowl and add garlic, set aside.

Add chopped parsley and vinegar. Season with salt and pepper, to taste.

 

Smoked Paprika Aioli

Mix mayonnaise and yogurt in a bowl. Add in smoked paprika, garlic and lime juice.

Season with salt and pepper, to taste.