Pats Party Wings

I have been tweaking my chicken wing recipe over time and think that I have finally found a few that stick. The first derives from a family recipe and has become a standard grilled chicken marinade for me. The second two are more post-grill dipping sauces, which have been a big hit.

Start with 2-3 lbs. of raw chicken wings or party wings. (If you can find the party wings, you will save the time of having to cut the chicken wings up before grilling- otherwise you will need to remove the tips, and cut the wing into 2 parts ). I prefer the raw chicken to any of the frozen bags, you will too.

Standard chicken marinade (equal parts of the following)
Teriyaki Sauce
Worcestershire Sauce
Soy Sauce
Maple Syrup
I also season with salt and pepper.
Depending what is on hand, I may also add Ken's Italian Dressing, and a shake of garlic powder.

If you are making the above style of wings, marinate over night in the fridge and they are ready to go. Grill 'em up and serve as-is. No dipping sauce will be needed.

More recently, I started cooking my wings with a dry rub only, adding the wet marinade or dipping sauce post-grill.

Wing Dry Rub
2 tbs. Cayenne Pepper
2 tbs. Garlic Powder
2 tbs. Paprika
1 tbs. Salt
1 tbs. Fresh Ground Pepper
(If I have it on-hand, I would also add 2 tbs. of Tony Chachere's Creole Seasoning)

Mix all dry ingredients beforehand. Put raw chicken in a big ziplock bag, add rub to the bag and shake.

Buffalo Wing Sauce
2 sticks of Butter (1 cup)
2 cups of Louisiana's Pure Crystal Hot Sauce

In a saucepan, melt the butter. Add the Crystal to the melted butter, stirring frequently. Once I pull the wings off the grill, I put them in a big bowl and pour the sauce over the wings and mix. Serve the wings with some blue cheese dressing, celery and carrot sticks.

Thai Dipping Sauce
2 cups Sweet Chili Sauce
2 tbs. Soy sauce
Garnish with thinly sliced scallions

Mix 2 ingredients as-is, and refrigerate. Rather than Mix with wings when they come of the grill (like the Buffalo Wing Sauce), I prefer to leave on the side for dipping.