Two Way Wings
This easy chicken wing recipe lets you make two favourite flavours at the same time. Perfect for a potluck or barbeque. Your guests will be wowed by the flavour of these honey garlic and Buffalo wings.
Author: National Chicken Council
- 3 lb (1.4 kg) chicken wings
- ½ cup (125 ml) hot pepper sauce
- Honey Garlic Sauce:
- ⅓ cup (75 ml) honey
- ¼ cup (60 ml) soy sauce
- 3 tbsp (45 ml) lemon juice, fresh
- 3 to 4 cloves garlic, minced
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) pepper
- Blue Cheese Dip:
- ¼ cup (60 ml) light mayonnaise
- ¼ cup (60 ml) fat free sour cream
- ¼ cup (60 ml) blue cheese, crumbled
- Rim any excess fat from wings, cut off wing tips and cut wings into two by separating at the joint.
- Place in large saucepan, add water to just cover the wings, and bring to a boil.
- Reduce heat and simmer 10 minutes.
- Drain and pat dry.
- Meanwhile, rub grill well with vegetable oil and preheat barbecue for 10 minutes.
- Toss half of the parboiled wings in hot sauce to coat.
- Combine ingredients for honey garlic sauce and toss remaining parboiled wings in this sauce until well coated.
- Reduce barbecue heat to medium or medium-low and cook wings until crisp and nicely glazed, brush with sauce and turn often, about 15 to 20 minutes.
Serving size: 220 g Calories: 480 Fat: 31 g Saturated fat: 9 g Carbohydrates: 15 g Sugar: 13 g Sodium: 690 mg Fiber: 0 g Protein: 33 g Cholesterol: 15 g