Chicken wings don’t have to be deep fried and slathered in buttery hot sauce. They can be so much more flavorful and healthier when cooked on a George Foreman Grill. Now, don’t get me wrong, I do love those classic Buffalo wings that every sports bar serves up with a heaping pile of napkins. Grilling just takes the wings to a new level and the fat is released in the process.
We have 4 wing recipes here that will make great party food or a snack. Defrost the wings, if they are frozen. If the wings are whole, trim the wing tips off and discard or use for stock. Cut the wings in half at the joint between the wingette and the drumette. Make sure your drip pan is in place before grilling, as there will be a lot of drippings.
Feel free to double or triple the quantities in these recipes. You can always keep the wings warm in a low oven. They will more than likely disappear as soon as they come off the grill and are dusted with cheese or tossed in sauce.
Basil Chicken Wings with Parmesan Dust
Ingredients:
- 16 chicken wing halves
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 TBS fresh lemon juice
- Sea salt and cracked black pepper to taste
- 1/4 cup finely grated parmesan cheese
Total time:32 min – Prep time:10 min + a few hours of marinating – Cook time:22 min – Serves:2 people
Author: Diana
Directions:
1. Rinse and pat dry the wings. Place them in a large container or plastic baggie. (You may have some extra marinade that you can freeze for later use rather than pouring it all on the wings).
2. Place the basil, garlic, olive oil, lemon juice, salt, and pepper in a food processor and blend until smooth. Pour the mixture over the wings and toss to coat. Seal the bag or cover the dish and place in the refrigerator for 1 to 4 hours.
3. Allow the wings to sit out of the refrigerator for about 20 minutes before grilling.
4. Preheat your Foreman Grill until hot. Place as many wings as will fit on the grill without crowding too much. Close the lid and grill for 10 minutes. Flip them over, close the lid, and grill for another 10 minutes.
5. Check the internal temperature with a meat thermometer at 20 minutes. You want it to read at least 165°F. If it is lower than that, grill for another 2 to 5 minutes or so until the temperature is reached.
6. Remove the wings to a platter and dust with the cheese.
7. Repeat until all the wings are cooked.
Soy and Honey Glazed Chicken Wings
You can marinate the wings before you grill them, but it is not necessary. I have included an optional marinade recipe to impart a little more flavor. They will still be good if you want to skip that step.
Ingredients:
- 16 pieces of chicken wingettes and drumettes
Marinade (optional)
- 2 TBS low sodium tamari or soy sauce
- 2 tsps rice wine vinegar
- 1/2 tsp toasted sesame oil
- 1/2 tsp powdered ginger
- 1 garlic clove minced
Glaze
- 1 TBS butter
- 1 TBS extra virgin olive oil
- 1 garlic clove minced
- 1/2 tsp ginger root powder
- 1/4 cup honey
- 1/2 cup low sodium tamari or soy sauce
- 2 tsps rice wine vinegar
- 2 scallions sliced thinly for garnish
- 1 TBS white sesame seeds for garnish
Total time: 35 min – Prep time: 10 min + 4 hours to marinate; 20 minutes for glaze – Cook time: 22 + glaze for 3 minutes min – Serves: 2 people
Directions:
1. If using the marinade, rinse and pat dry the chicken wings and place in a large sealable plastic bag. Place the marinade ingredients in the bag with the chicken. Seal the bag tightly and massage the marinade into the wings. Place in the refrigerator for 4 to 8 hours. Or, just rinse and dry the wings and proceed to step 2.
2. Allow the wings to sit out of the refrigerator for about 20 minutes before grilling. If they are not marinated, brush them with a little olive oil and season with salt and pepper.
3. Preheat your Foreman Grill until hot. Place as many wings as will fit on the grill without crowding too much. Close the lid and grill for 10 minutes. Flip them over, close the lid, and grill for another 10 minutes.
4. While the wings are grilling place the butter, oil, garlic, and ginger in a large sauce pan over medium heat. Heat the garlic through. Stir in the honey until it melts. Whisk in the tamari and vinegar. Allow this to come to a slow simmer and cook, whisking a few times, until it is a slightly thick and sticky glaze.
5. Check the internal temperature of the wings with a meat thermometer at 20 minutes. You want it to read at least 165°F. If it is lower than that, grill for another 2 to 5 minutes until the temperature is reached.
6. Repeat until all the wings are cooked.
7. Place the cooked wings in the sauce pan and coat with the glaze. Remove the wings to a platter and garnish with scallions and sesame seeds. Serve with plenty of napkins.
Grilled Chicken Wings with Classic Buffalo Sauce
Ingredients:
- 16 chicken wing halves
- 1 TBS extra virgin olive oil
- Sea salt and pepper to taste
- 1/2 stick unsalted butter (4 TBS)
- 1/2 tsp cayenne pepper
- 2 tsps hot sauce or 1/2 tsp Tabasco
- 1/2 tsp sea salt
- 1 cup blue cheese dressing
- 4 celery sticks cut into 2” pieces
Total time: 32 min – Prep time: 10 min – Cook time: 22 – Serves: 2 people
Directions:
1. Rinse and pat dry the wings with paper towels. Allow the wings to sit out of the refrigerator for about 20 minutes before grilling.
2. Preheat your Foreman Grill until hot. Brush the wings with olive oil and season with salt and pepper. Place as many wings as will fit on the grill without crowding too much. Close the lid and grill for 10 minutes. Flip them over, close the lid, and grill for another 10 minutes.
3. While the wings are grilling place the butter, cayenne, hot sauce, salt, and pepper in a large sauce pan over medium heat. Bring to a low simmer just to melt the butter and release some of the cayenne spice.
4. Check the internal temperature of the wings with a meat thermometer at 20 minutes. You want it to read at least 165°F. Place the cooked wings in the sauce pan and coat evenly with the hot sauce. Place the coated wings back on the grill, close the lid, and grill for another 2 minutes.
5. Repeat until all the wings are cooked.
6. Place the wings on a large platter with the celery sticks and the blue cheese dressing in a bowl on the side. If there is any sauce left in the pan, pour it over the wings. Serve with plenty of napkins.
Indian Spiced Wings with Yogurt Dipping Sauce
This recipe calls for brining the wings to impart plenty of Indian spice flavor deep into the meat. Make the sauce in the morning so the spices can infuse the yogurt completely.
Ingredients:
Sauce
- 1 cup plain yogurt
- 1 tsp whole cumin seeds
- 2 TBS fresh mint leaves, chopped
- 1/2 tsp each of sea salt and cracked black pepper
Chicken Wings
- 16 pieces of wing halves
- 1 cup filtered water
- 1/2 cup kosher or sea salt
- 1 TBS pre-made garam masala (an Indian spice blend that you can find in your local market)
- 2 tsps canola oil
- Carrot sticks for dipping
Total time: 47 min – Prep time: 25 min + 8 hours for sauce to rest and 2 hours for wings to brine – Cook time: 22 – Serves: 2 people
Directions:
1. Toast the cumin seeds in a dry skillet until just fragrant, not burned. Place the yogurt in a glass storage container. Crush the cumin seeds with mortar and pestle or pulse them in a mini food processor or coffee grinder. Mix the cumin, mint, salt, and pepper into the yogurt. Cover and refrigerate for 8 hours.
2. Place the wings in a large sealable plastic bag. Add the water and salt. Seal the bag tightly and place in a baking dish to catch any spills. Place the dish in the refrigerator for 2 to 8 hours.
3. Rinse the wings and pat dry with paper towels. Allow the wings to rest for approximately 20 minutes before grilling.
4. Preheat your Foreman Grill until hot. While the grill is heating, place the wings in a bowl and add the oil and garam masala. Toss to coat evenly.
5. Place as many wings as will fit on the grill without crowding too much. Close the lid and grill for 10 minutes. Flip them over, close the lid, and grill for another 10 minutes.
5. Check the internal temperature of the wings with a meat thermometer at 20 minutes. You want it to read at least 165°F. If it is lower than that, grill for another 2 to 5 minutes or so until the temperature is reached. Repeat until all the wings are cooked. Prepare your carrot sticks for dipping.
6. Place the wings on a platter with the carrot sticks. Put your yogurt sauce in a bowl and serve with the wings and carrots.
Bone-in vs. Boneless Wings
While testing out these recipes on some hungry houseguests I was asked if it was possible to do some without the bones. It is possible and will take less time to cook. But, there is a catch. I could not find boneless wings anywhere. My butcher sighed painfully at the thought of deboning little wings. If you can find boneless wings, then give them a try. Personally, I would just use boneless, skinless thighs, cut into smaller portions and grilled for half the time. The flavors will still be there but the crispy skin will be missing.
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