Chicken Wing Skewers Recipes

CHICKEN WING SKEWERS

Steps:

• Preheat your grill (propane, charcoal or wood fired) to medium-high heat.
• Remove the wing tips from the chicken wings and save for another use, or freeze to make a stock. Cut the wings in half at the joint to separate the drums and the flats.
• Mix the vegetable oil, orange zest, fennel seeds, salt and pepper in a small bowl. Toss the drums and flats in this mixture to coat well.
• Separate the drums and flats to skewer. First skewer the flats using 2 metal skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now, skewer the drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of the meatier end as you add on each piece. You should be able to fit 6 drums per pair of skewers. After the skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.
• Transfer the wings onto the grill over direct heat and grill for 6 minutes per side on medium-high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.
• Turn the heat down to medium. At this point (the wings will be about three-quarters done), brush the top side of the wings with the Honey Glaze. Grill for 8 to 10 minutes, then flip onto the other side and glaze again. Grill for another 8 to 10 minutes. Remove from the heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.
• Put the orange juice, honey and 1/2 cup water in a small pan on medium heat. Cook, stirring occasionally, until the liquid has reduced to maple syrup consistency, about 8 minutes (the glaze will thicken very slightly as it cools down). Season with salt and set aside.

BUFFALO CHICKEN SKEWERS (GRILLED BUFFALO CHICKEN WINGS)

Steps:

• Soak the bamboo skewers in water for 60 minutes. Cut each chicken breast into 4 2-ounce strips and skewer them onto the bamboo skewers. Clean and cut all the vegetables.
• In a small bowl, mix together Louisiana hot sauce, white vinegar, cayenne pepper, granulated garlic, Worcestershire and salt. In another small mixing bowl, mix together all ingredients for blue cheese dip. Garnish with a sprinkle of chili powder or cayenne pepper, optional).
• Preheat a grill or grill pan. Lightly season the skewers with salt and pepper. Grill the skewers on both sides until cooked through, approximately 2-4 minutes on each side. Place the hot sauce mixture onto a rimmed plate. Generously coat each skewer in the hot sauce mixture.
• Serve skewers immediately with the blue cheese dip and fresh cut vegetables.

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

TERIYAKI CHICKEN-WING AND VEGETABLE SKEWERS

Steps:

• Soak 28 seven-inch bamboo skewers in water 30 minutes; drain. Meanwhile, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Bring to a boil over medium-high and cook, stirring occasionally, until reduced to 2/3 cup, 8 to 10 minutes. Stir in 1/4 teaspoon pepper; let cool.
• Thread each chicken wing onto a skewer. Thread 2 pieces each eggplant and scallion onto skewers. Thread 2 pieces each shiitake and scallion onto skewers. Thread shishitos 4 per skewer. Divide enokis into 12 equal bundles; wrap each in a piece of bacon, then thread 3 per skewer. Thread asparagus 5 per skewer. Lightly brush eggplant, shiitake, and asparagus skewers with oil.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush grates with oil. Grill chicken skewers 5 minutes. Flip chicken and add eggplant and shiitake skewers; grill 5 minutes more. Flip chicken, eggplant, and shiitake skewers, and add shishito, bacon-wrapped enoki, and asparagus skewers; continue to grill until chicken is just cooked through, eggplant and shiitakes are tender, bacon is crisp and browned, and shishitos and asparagus are crisp-tender, 5 to 7 minutes more. In the last minute of cooking, brush chicken, eggplant, and shiitake skewers with soy mixture a few times while flipping repeatedly.
• Remove skewers from grill. Brush chicken, eggplant, and shiitake skewers with more soy mixture, then sprinkle with sesame seeds. Sprinkle shishito, enoki, and asparagus skewers with flaky salt. Serve, with lemon wedges on the side.